Description
This Crispy Smashed Potato Salad is a game-changer, combining golden-crisp potatoes with a creamy, tangy dressing. With fresh herbs, zesty lemon, and the perfect crunch, this dish is a must-try for family dinners and summer gatherings. Serve it warm or at room temperature for an unforgettable side dish.
Ingredients
Baby potatoes, olive oil, salt, black pepper, mayonnaise, Dijon mustard, lemon juice, fresh parsley, green onions, capers (optional).
Instructions
Bring a large pot of salted water to a boil. Add baby potatoes and cook for 12-15 minutes until fork-tender. Drain and let them cool slightly.
2. Smash and Roast
Preheat oven to 425°F (220°C). Arrange boiled potatoes on a parchment-lined baking sheet. Using a fork or glass, gently smash each potato to about ½-inch thickness. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, flipping halfway through, until golden and crispy.
3. Whisk Up the Dressing
In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
4. Bring It All Together
Toss crispy smashed potatoes with the dressing, green onions, parsley, and capers (if using). Serve warm or at room temperature, garnished with extra herbs for a fresh touch.
Notes
- For extra crispiness, let the smashed potatoes sit for a few minutes before roasting.
- Customize the dressing by adding minced garlic or a pinch of smoked paprika.
- Storage: Best enjoyed fresh but can be refrigerated for up to 2 days. Reheat in the oven for crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American