Description
This Crispy Smashed Potato Salad combines tender boiled potatoes with a crunchy roasted exterior, tossed in a creamy Dijon mustard and herb dressing. Perfect as a flavorful side dish, this recipe balances crispy textures with fresh herbs and tangy creaminess, making it a delicious and satisfying addition to any meal.
Ingredients
Potatoes
- 2 lbs small Yukon Gold or red potatoes
For Roasting
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Dressing
- 1/2 cup full-fat sour cream or Greek yogurt
- 2 tbsp Dijon mustard
- 1/4 cup fresh parsley or dill, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for baking the potatoes until crispy.
- Boil Potatoes: Wash and halve the potatoes. Boil them in salted water until they are fork-tender, which takes about 15-20 minutes.
- Drain and Smash: Drain the potatoes and let them cool slightly. Place them on a parchment-lined baking sheet and gently smash each potato half with a fork to flatten slightly without breaking them apart.
- Season: Brush the smashed potatoes generously with olive oil and sprinkle salt and pepper over them to enhance flavor.
- Bake: Bake the potatoes in the preheated oven for 25-30 minutes or until they turn golden and crispy on the edges.
- Prepare Dressing: While the potatoes bake, mix the sour cream, Dijon mustard, chopped herbs, salt, and pepper in a bowl to create a creamy dressing.
- Toss and Serve: Once the potatoes are baked and still warm, gently toss them in the dressing to coat. Serve immediately for best texture and flavor.
Notes
- Yukon Gold or red potatoes hold their shape well during boiling and baking.
- Using Greek yogurt instead of sour cream reduces fat slightly while maintaining creaminess.
- Adjust herbs based on preference; dill provides a fresh note, parsley is milder.
- Serve warm for optimal crispy texture; leftovers can be reheated in the oven.
- To make this dish dairy-free, substitute sour cream with a plant-based yogurt alternative.
