Description
This Crispy Smashed Potato Salad features tender baby Yukon Gold or red potatoes that are boiled, smashed, and oven-roasted to golden perfection. Tossed in a creamy dressing of mayonnaise or Greek yogurt, Dijon mustard, green onions, and fresh herbs, this salad is a deliciously crispy and flavorful side dish perfect for gatherings or casual meals.
Ingredients
Scale
Potatoes
- 2 pounds baby Yukon Gold or red potatoes
Dressing & Seasoning
- 2 tablespoons extra virgin olive oil
- ½ cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- ¼ cup chopped green onions
- 2 tablespoons chopped fresh herbs (parsley, dill, or chives)
- Kosher salt and freshly cracked black pepper, to taste
- Garlic powder, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Boil Potatoes: Place the baby potatoes in salted boiling water and cook for about 15 minutes or until they are fork-tender. Drain the potatoes and let them cool slightly so they can be handled.
- Smash Potatoes: Arrange the potatoes on the prepared baking sheet and gently smash each one using a glass or potato masher, flattening them to around half an inch thickness.
- Season and Roast: Drizzle the smashed potatoes with extra virgin olive oil, then sprinkle garlic powder, kosher salt, and freshly cracked black pepper evenly over them. Roast in the oven for 25 to 30 minutes until they turn golden brown and develop a crispy texture.
- Prepare Dressing: While the potatoes roast, combine the mayonnaise or Greek yogurt, Dijon mustard, chopped green onions, and fresh herbs in a bowl. Mix thoroughly to create a creamy, flavorful dressing.
- Toss and Serve: When the potatoes are done roasting, allow them to cool slightly. Then gently toss them in the prepared dressing. Serve warm or at room temperature as a tasty and satisfying salad.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter, tangier dressing.
- Fresh herbs like parsley, dill, or chives can be mixed or used individually based on your preference.
- Adjust seasoning with garlic powder, salt, and pepper to taste for best flavor balance.
- For crispier potatoes, make sure they are smashed evenly and spaced out on the baking sheet.
- This salad is best served the same day but can be stored covered in the fridge for up to 2 days.
