Crispy Smashed Potato Salad (Print Version)
# Ingredients:
→ Base
01 -
1.5 lbs baby potatoes
02 -
3 tablespoons olive oil
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
→ Dressing
05 -
1/4 cup mayonnaise
06 -
1 tablespoon Dijon mustard
07 -
1 tablespoon lemon juice
→ Garnish
08 -
2 tablespoons chopped fresh parsley
09 -
2 green onions, sliced
10 -
1 tablespoon capers (optional)
# Instructions:
01 -
Boil the baby potatoes in salted water for 12-15 minutes, until tender.
02 -
Preheat oven to 425°F (220°C). Place boiled potatoes on a baking sheet, smash lightly with a fork, drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until crispy and golden.
03 -
In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.
04 -
Toss the crispy potatoes with the prepared dressing, sliced green onions, chopped parsley, and capers if using.
05 -
Serve warm or at room temperature, garnished with extra herbs if desired.
# Notes:
01 -
For extra flavor, you can add minced garlic to the dressing or sprinkle the finished salad with crispy bacon bits.
02 -
This potato salad is best enjoyed fresh while the potatoes are still crispy, but can be refrigerated for up to 2 days.