Description
A delightful salad featuring crispy smashed baby potatoes topped with a creamy dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 lb baby potatoes (Yukon Gold or red)
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped parsley, dill, or chives
- ½ cup mayonnaise (or Greek yogurt)
- 1 tbsp Dijon mustard
- 2 green onions
- Optional: diced pickles or relish
Instructions
- Wash the baby potatoes under cold water and submerge in a pot with cold salted water. Bring to a boil, then simmer until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- Preheat your oven to 425°F (220°C). Arrange the cooled potatoes on a parchment-lined baking sheet and smash each potato to about half an inch thick.
- Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway, until crispy and golden brown.
- While the potatoes roast, whisk together mayonnaise, Dijon mustard, herbs, and green onions in a bowl. Season to taste.
- Toss the roasted potatoes with the dressing while still warm and serve immediately or chill for 30 minutes before serving.
Notes
For make-ahead tips, roast potatoes a day in advance, but combine with dressing only before serving. Avoid overcrowding the baking sheet for the crispiest results.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg