Description
A delightful twist on traditional potato salad that combines the crispy exterior of smashed baby potatoes with creamy dressing, perfect for gatherings.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped green onions
- 1/2 cup crumbled bacon
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Fresh herbs (parsley, dill) for garnish
Instructions
- Preheat your oven to 450°F (232°C).
- Boil the baby potatoes in salted water until fork-tender (15-20 minutes). Drain and cool.
- Smash each potato gently on a baking sheet.
- Drizzle olive oil over the smashed potatoes and season with salt and pepper. Bake for 20-25 minutes until crispy and golden brown.
- Meanwhile, mix sour cream, mayonnaise, Dijon mustard, and season with additional salt and pepper.
- Toss the cooled smashed potatoes in the dressing, adding green onions and crumbled bacon.
- Garnish with fresh herbs and serve warm or at room temperature.
Notes
For extra crispiness, consider broiling for a few minutes at the end. You can also prepare the bacon and dressing ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Crispy Potato Salad, Summer Salad, Picnic Recipe, Side Dish