Crispy Smashed Potato Salad
Crispy smashed potato salad brings a fresh new spin to traditional potato salad by using seasoned potatoes baked until golden brown and crispy.
Ingredients
- 2.5 lbs Baby yellow potatoes (cleaned)
- 4 tbs Olive Oil
- ¾ cup Mayonnaise
- 2 tbs Dijon mustard
- ¾ cup Sour cream
- 1 medium Lemon juice
- ¼ cup Fresh dill, chopped
- ¼ cup Fresh scallions, chopped
- ¼ 4 Fresh parsey, chopped
- Salt and pepper to taste
- 2 tbs Garlic powder (divided)
Instructions
- Preheat the oven to 425°
- First, boil the potatoes in salted water until fork tender. This should take about 7-10 minutes.
- Then, drain them from the water, and add them to a parchment paper lined baking sheet that’s been drizzled in 2 tbs of olive oil.
- Now, place a small piece of parchment paper on top of each potato and gently press down with a flat bottom glass just until the potatoes are smashed down.
- Next, drizzle the tops of the potatoes with the remaining olive oil and generously season them with salt, pepper and half of the garlic powder.
- Then place them into the oven until the potatoes until they are brown and crispy then set them aside. This should take about 40 minutes.
- Now, in a large bowl, add all of the other ingredients and stir them together until they’re evenly combined.
- Once the potatoes are cooked and cooled for about 5 minutes, place the crispy smashed potatoes onto a cutting board and give them a rough chop.
- Then, place most of the potatoes into the bowl (save some potatoes for the top) and toss them into the sauce.
- Finally, sprinkle the rest of the potatoes onto the top and serve. Enjoy!