Description
Crispy smashed potato salad brings together roasted baby potatoes, a creamy Dijon dressing, and fresh herbs for a comforting yet fresh side dish. Perfect for spring and summer meals, potlucks, or weeknight dinners.
Ingredients
For the potatoes
- 1½ lbs baby potatoes
- 3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp paprika
- Salt and black pepper, to taste
For the dressing
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
For finishing
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
- Place potatoes on the baking sheet and gently smash each one.
- Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
- Roast for 25–30 minutes, flipping once, until golden and crispy.
- In a bowl, whisk sour cream, mayonnaise, Dijon mustard, and vinegar until smooth.
- Transfer potatoes to a large bowl, add dressing, and gently toss.
- Sprinkle with parsley and chives before serving.
Notes
- Yukon Gold or red baby potatoes work best for texture
- Serve warm or at room temperature for best flavor
- Add crispy bacon or grated cheese for extra richness
- Prep Time: 15 minutes
- Cook Time: 35 minutes