Description
Crispy Smashed Potato Salad offers a delightful twist on the classic potato salad, combining tender, smashed baby potatoes with a crispy exterior and a creamy, tangy dressing. This vibrant dish is perfect for summer picnics, potlucks, or cozy dinners, delivering a satisfying crunch in every bite. Enhanced with fresh herbs and zesty lemon juice, this salad will impress your guests and elevate any meal.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 2 tablespoons extra virgin olive oil
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons fresh chives, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly and place them in a large pot covered with water. Add salt and boil until fork-tender (15-20 minutes).
- Drain the potatoes and let them cool slightly, then gently smash each one with your palm or a flat-bottomed cup.
- Preheat the oven to 425°F (220°C). Place smashed potatoes on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until golden brown.
- While roasting, mix mayonnaise, Greek yogurt, lemon juice, chopped chives, salt, and pepper in a bowl until smooth.
- Toss the crispy potatoes in the dressing mixture until well coated. Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added flavor, mix in diced bacon or seasonal vegetables like bell peppers. Store leftovers in an airtight container for up to three days; reheat in the oven for crispiness.