Description
Crispy smashed potato salad is a delightful twist on the classic dish, featuring golden-brown potatoes with a crunchy exterior and a creamy, zesty dressing. Perfect for summer gatherings or any occasion, this salad is sure to impress and satisfy your taste buds.
Ingredients
Scale
- 1 ½ lbs baby potatoes
- 3 tbsp olive oil
- ½ cup mayonnaise
- 2 tbsp fresh lemon juice
- ¼ cup diced red onion
- 2 tbsp fresh parsley or chives
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Boil the baby potatoes in salted water until fork-tender (15-20 minutes). Drain and cool slightly.
- Gently smash each potato to about half an inch thick.
- Drizzle with olive oil and season with salt, pepper, and garlic powder.
- Bake at 425°F (220°C) for 25-30 minutes until golden brown and crispy.
- In a mixing bowl, combine mayonnaise, lemon juice, red onion, herbs, salt, and pepper for the dressing.
- Toss the baked potatoes in the dressing until fully coated. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 224
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg