Crispy Smashed Potato Salad Recipe
Crispy smashed potato salad brings a fresh new spin to traditional potato salad by using seasoned potatoes baked until golden brown and crispy and tossed in a delicious creamy dressing
Ingredients
- 2.5 Pounds 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 Cup Fresh Parsley, chopped
- Salt and Pepper to taste
- 2 Tbs Garlic Powder (divided)
Instructions
- Preheat the oven to 425°
- Boil the potatoes in salted water for 7-10 minutes or until fork tender. Drain them well and add them to a parchment paper lined baking sheet that’s been drizzled in 2 tbs of olive oil. 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.
- Drizzle the remaining olive oil on top and generously season them with salt, pepper and half of the garlic powder. Place them into the center rack of the oven for 40 minutes or until the potatoes are brown and crispy. Set them aside, let them cool for 5 minutes then give them a rough chop.
- In a large bowl, add the mayonnaise, dijon mustard, sour cream, lemon juice, dill, parsley and chives. Season with salt, pepper and the rest of the garlic powder. Stir to combine.
- Add in most of the potatoes and toss them into the dressing. Finally, sprinkle the rest of the potatoes onto the top, serve and enjoy!