Description
Crispy Smashed Potato Salad is a delightful twist on traditional potato salad, combining fluffy potatoes with a golden crisp and creamy dressing. Perfect for barbecues or picnics, this dish is sure to impress your guests and elevate your potato side game.
Ingredients
Scale
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1 tsp flaky sea salt
- ½ tsp black pepper
- 1 cup full-fat sour cream
- 2 tbsp Dijon mustard
- ¼ cup chopped fresh herbs (chives or parsley)
- ¼ cup finely diced red onion
- ½ cup bacon bits (optional)
Instructions
- Boil the baby potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool slightly.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Carefully smash each potato on the baking sheet, ensuring they remain intact.
- Drizzle olive oil over the smashed potatoes and season with salt and pepper. Bake for 25-30 minutes, flipping halfway through, until golden brown.
- In a bowl, combine sour cream, Dijon mustard, herbs, red onion, salt, and pepper to create the dressing.
- Toss the crispy potatoes with the dressing and optional bacon bits in a large bowl before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg