Description
A delicious and crispy smashed potato salad that combines the flavors of roasted baby potatoes with a creamy dressing and fresh toppings.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh chives
- 1/4 cup crumbled bacon (optional)
- 1/2 cup cherry tomatoes, halved (optional)
Instructions
- Preheat your oven to 450°F (230°C).
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- On a baking sheet lined with parchment paper, place the cooked potatoes. Using a potato masher or the bottom of a glass, gently smash each potato until flattened but still intact.
- Drizzle the olive oil over the smashed potatoes and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden and crispy.
- While the potatoes are roasting, in a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper.
- Once the potatoes are done, let them cool for a few minutes, then toss them in the dressing.
- Gently fold in the chopped chives, crumbled bacon (if using), and cherry tomatoes (if using).
- Serve warm or at room temperature.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add diced cucumbers or bell peppers for extra crunch and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg