Description
A potato salad featuring crispy smashed potatoes mixed with a creamy dressing.
Ingredients
Scale
- 2 lbs small potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped celery
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh dill
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
- Place the boiled potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato until it is about 1/2 inch thick.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper.
- Bake for 20-25 minutes, flipping halfway through, until the edges are golden brown and crispy. Let cool slightly.
- While the potatoes cool, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl.
- Add the chopped celery, red onion, and dill to the dressing and mix well.
- Gently fold the cooled, crispy smashed potatoes into the dressing mixture until coated.
- Serve warm or chilled.
Notes
- For extra crispiness, you can briefly broil the potatoes for the last 1-2 minutes of baking, watching carefully to prevent burning.
- You can substitute fresh parsley for dill if you prefer a different herb flavor.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 5
- Cholesterol: 10
Keywords: smashed potatoes, potato salad, crispy potatoes, side dish, picnic food