The perfect blend of flavors, textures, and colors, this Crispy Smashed Potato Salad is an irresistible side dish for summer gatherings, picnics, and barbecues. The combination of crispy roasted potatoes, creamy dressing, and fresh herbs creates a delightful experience that will leave your guests asking for the recipe.
Ingredients
Scale:
2 pounds baby potatoes (or Yukon Gold potatoes)
2 tablespoons olive oil, extra virgin
Salt and pepper to taste
1 cup mayonnaise, full-fat
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 cup chopped fresh herbs (such as parsley, dill, and chives)
1/4 cup chopped green onions
1/2 cup crispy bacon bits (optional)
1/4 cup crumbled feta cheese (optional)
Instructions
Preheat your oven to 425°F (220°C).
Wash the baby potatoes thoroughly and place them in a large pot, cover with water, add salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
Once cooked, drain the potatoes and let them cool for a few minutes. Place them on a baking sheet lined with parchment paper and gently smash each potato.
Drizzle olive oil over the smashed potatoes and season with salt and pepper. Roast in the oven for 25-30 minutes until golden brown and crispy.
While the potatoes are roasting, prepare the dressing by whisking together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
Once the potatoes are done, let them cool slightly and then combine them in a large mixing bowl with the dressing. Toss to coat.
Fold in the fresh herbs, green onions, bacon bits, and feta cheese.
Let the salad chill in the refrigerator for at least 30 minutes before serving.
