Description
This Smashed Potato Salad recipe offers a delightful twist with its crispy roasted baby potatoes tossed in a creamy dressing. Perfect for picnics or as a side dish for any meal!
Ingredients
Scale
Baby Potatoes:
- 2 lbs baby potatoes (red or yellow), scrubbed
Others:
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 green onions, sliced
- ¼ cup fresh dill, chopped
- 2 celery stalks, finely diced
- 3 hard-boiled eggs, chopped (optional)
- Paprika for garnish
Instructions
- Preheat the oven: Preheat to 425°F.
- Prepare the dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Add celery, green onions, dill, and eggs.
- Toss and serve: Coat the potatoes in dressing. Sprinkle with paprika. Serve warm or chilled.
Boil baby potatoes until fork-tender. Smash each potato, drizzle with olive oil, salt, and pepper. Roast until crispy and golden.
Notes
- For a lighter version, use half mayo and half Greek yogurt.
- This salad has a crispy twist perfect for BBQs or potlucks.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
