Description
Discover 5 Irresistible Reasons to Love Crispy Smashed Potato Salad! This delightful dish combines crispy smashed potatoes with fresh ingredients for a satisfying salad experience.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 425°F (220°C).
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- On a lined baking sheet, place the potatoes and use a fork or potato masher to gently smash each potato.
- Drizzle the olive oil over the smashed potatoes. Sprinkle with garlic powder, salt, and pepper.
- Roast in the preheated oven for 20-25 minutes or until crispy and golden brown.
- In a large bowl, combine the cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard.
- Once the potatoes are crispy, let them cool for a few minutes before adding them to the bowl with the vegetables.
- Pour the dressing over the salad and gently toss to combine. Serve warm or at room temperature.
Notes
- For extra flavor, consider adding crumbled bacon or cheese to the salad.
- You can substitute any type of potato for this recipe, but baby potatoes work best for a crispy texture.
- This salad can be made ahead of time; just store the dressing separately until serving.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 30
- Fiber: 4
- Protein: 3
Keywords: smashed potato salad, crispy potato salad, easy potato salad, summer salad, barbecue side dish