Description
A delightful twist on classic potato salad featuring crispy smashed baby potatoes and a creamy dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup chopped green onions
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar (white or apple cider)
- Optional: bacon bits or hard-boiled eggs for topping
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, roughly 15 to 20 minutes.
- Drain the potatoes in a colander and let them cool slightly.
- On a baking sheet lined with parchment paper, smash each potato gently with a fork or glass.
- Drizzle smashed potatoes with olive oil and sprinkle with salt and pepper.
- Bake in the preheated oven for about 20 to 25 minutes until crispy and golden brown.
- While the potatoes bake, prepare the dressing by mixing green onions, parsley, mayonnaise, Dijon mustard, and vinegar in a large bowl.
- Once potatoes are baked, add them to the dressing and mix gently.
- Top with optional bacon bits or sliced hard-boiled eggs.
- Serve warm or at room temperature.
Notes
Allow leftovers to sit in the fridge for 3 to 4 days; freshen up with additional mayo or vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: potato salad, crispy potatoes, side dish, barbecue, creamy dressing