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Crispy Smashed Potato Salad Recipe

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This Crispy Smashed Potato Salad combines golden, oven-roasted smashed potatoes with creamy dressing, herbs, and tangy add-ins for a flavor-packed side dish. Perfect for barbecues, potlucks, or family dinners, this upgraded potato salad is a crowd-pleaser that fits vegetarian diets and is loaded with texture and taste.

Ingredients

Scale

  • 2 pounds baby potatoes (Yukon gold or red)

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • ½ cup mayonnaise

  • 2 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar or lemon juice

  • 2 green onions, finely chopped

  • ¼ cup chopped fresh dill or parsley

  • ¼ cup chopped red onion or shallots

  • Optional: crumbled bacon, capers, pickles

Instructions

  1. Preheat oven to 425°F (220°C). Boil potatoes until fork-tender (about 15–20 minutes).

  2. Drain and place on a baking sheet. Use a fork or glass to smash each potato.

  3. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes until crispy.

  4. In a bowl, mix mayo, mustard, vinegar, green onions, dill, and red onion.

  5. Toss crispy potatoes in dressing while still warm. Serve immediately or chill for later.

Notes

  • For extra crispiness, let smashed potatoes air-dry for 5 minutes before roasting.

  • Add crumbled feta or hard-boiled eggs for extra protein.

  • This salad is best served warm or at room temperature but can be chilled.

Nutrition

Find it online: https://recipesee.com/crispy-smashed-potato-salad-recipe-2/