Description
A delicious and crispy twist on the classic potato salad, perfect for gatherings.
Ingredients
Scale
- 1.5 lbs small potatoes (baby Yukon gold or red)
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh herbs (like parsley or dill)
- 1/2 cup chopped green onions
- 1/2 cup diced celery
Instructions
- Boil the potatoes: Wash thoroughly, cover with cold water, add salt, and bring to a boil. Simmer until fork-tender, about 15-20 minutes.
- Smash and crisp: Preheat oven to 450°F (230°C). Smash boiled potatoes to ½ inch thick and place on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast to perfection: Roast potatoes for 25-30 minutes or until golden brown, flipping halfway through.
- Make the creamy sauce: Combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl. Whisk until smooth.
- Mix it all together: Add chopped roasted potatoes to the dressing bowl along with celery, green onions, and herbs. Toss gently.
- Chill and serve: Let the potato salad chill in the fridge for at least 30 minutes before serving. Garnish with fresh herbs.
Notes
This salad tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: potato salad, smashed potatoes, crispy salad, side dish, summer recipe, BBQ