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Crispy Smashed Potato Salad

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This crispy smashed potato salad combines crispy smashed potatoes with creamy dressing and fresh herbs, making it a unique and delicious twist on the classic potato salad.

Ingredients

2 pounds baby potatoes

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon white wine vinegar

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

1/2 cup diced celery

1/4 cup red onion, finely diced

3 hard-boiled eggs, chopped (optional)

1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Boil the potatoes: Place the baby potatoes in a large pot and cover them with water. Add a pinch of salt and bring the water to a boil. Cook for 12-15 minutes or until the potatoes are tender when pierced with a fork.
  3. Smash the potatoes: Drain the potatoes and let them cool for a few minutes. On a baking sheet lined with parchment paper, gently smash each potato with the bottom of a glass or a potato masher until flattened but still intact.
  4. Roast the potatoes: Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown.
  5. Prepare the dressing: In a large bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, lemon juice, and a pinch of salt and pepper. Mix well.
  6. Assemble the salad: Once the potatoes are roasted and slightly cooled, chop them into bite-sized pieces. Add them to the bowl with the dressing. Stir in the chives, parsley, celery, red onion, and hard-boiled eggs, if using. Toss until everything is evenly coated.
  7. Serve: Transfer the potato salad to a serving dish and garnish with additional chives and parsley if desired. Serve chilled or at room temperature.

Notes

  • For a vegan version, use a vegan mayo substitute and skip the eggs.
  • For added flavor, you can include crispy crumbled bacon in the salad.
  • If you don’t have chives or parsley, you can substitute with dill, thyme, or cilantro.
  • Add cayenne pepper or hot sauce to the dressing for a spicy twist.
  • Leftover potato salad can be stored in an airtight container in the fridge for up to 3-4 days.
  • Reheat the smashed potatoes at 350°F (175°C) for 10-15 minutes to maintain some of their crispiness.

Nutrition

Find it online: http://recipesbyjanet.com/crispy-smashed-potato-salad/