Description
Crispy Smashed Potato Salad is a delightful fusion of creamy and crunchy textures, perfect for any gathering. Golden-brown smashed potatoes are roasted to perfection and tossed with fresh herbs, zesty dressing, and vibrant veggies. This easy-to-make dish not only tantalizes the taste buds but also elevates your dining experience with its colorful presentation. Whether served at picnics or barbecues, this salad guarantees smiles and requests for seconds!
Ingredients
Scale
- 1 pound baby potatoes
- 2 tablespoons olive oil
- ¼ cup fresh parsley or dill, chopped
- ½ small red onion, diced
- ½ cup Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Boil baby potatoes in salted water for 15-20 minutes until fork-tender.
- Preheat oven to 450°F (232°C). Drain potatoes and let cool slightly.
- Place potatoes on a lined baking sheet and gently smash each one.
- Drizzle olive oil over the smashed potatoes, seasoning with salt and pepper.
- Roast in the oven for 25-30 minutes until golden brown and crispy.
- In a large bowl, combine fresh herbs and diced red onion.
- In another bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Toss roasted potatoes into the herb mixture along with the dressing; fold gently to combine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg