Description
Crispy Smashed Potato Salad: Crispy golden potatoes, tangy mustard dressing, irresistible side dish for any occasion!
Ingredients
Scale
- 2 pounds (900g) baby potatoes or fingerling potatoes
- 3 tablespoons (45ml) olive oil
- 1 tablespoon (15g) butter, melted
- 1 teaspoon (5g) salt
- ½ teaspoon (2g) garlic powder
- ½ teaspoon (2g) black pepper
- ⅓ cup (80ml) mayonnaise
- 2 tablespoons (30ml) sour cream
- 1 tablespoon (15ml) Dijon mustard
- 1 tablespoon (15ml) apple cider vinegar
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, minced
- 2 cloves garlic, minced (about 2 teaspoons)
- Salt and pepper to tast
- 3 hard-boiled eggs, roughly chopped
- 4 slices bacon, cooked and crumbled
- 2 stalks celery, finely diced (about ½ cup)
- 2 tablespoons red onion, minced
Instructions
- Step 1: Prepare the Potatoes Start by washing 2 pounds of baby potatoes thoroughly under cold water to remove any dirt. Place them in a large pot and cover with cold water, adding 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender but not mushy. You want them soft enough to smash but not falling apart. Drain thoroughly and let them steam dry for 5 minutes in the colander – this crucial step helps achieve maximum crispiness later.
- Step 2: Smash and Season Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Arrange the potatoes on the baking sheets, leaving about 2 inches between each. Using the bottom of a glass or measuring cup, gently press down on each potato until it’s about ½-inch thick but still holding together. Drizzle the smashed potatoes with olive oil and melted butter mixture, then sprinkle evenly with salt, pepper, and garlic powder. Use your fingers to ensure each potato is well-coated with the seasoned oil mixture.
- Step 3: Roast to Crispy Perfection Place the baking sheets in the preheated oven and roast for 25-30 minutes, flipping the potatoes halfway through. You’re looking for deeply golden edges and a crispy exterior that makes a satisfying sound when tapped with a spatula. If needed, broil for the final 2 minutes to achieve extra crispiness. Remove from the oven and let cool slightly – just enough so they maintain their crunch but won’t immediately melt the dressing.
- Step 4: Prepare the Dressing While the potatoes roast, make your dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, fresh dill, chives, and minced garlic in a large mixing bowl. Season with salt and pepper to taste, remembering that the potatoes are already seasoned. The dressing should be tangy and herb-forward to contrast with the rich, crispy potatoes.
- Step 5: Assemble the Salad Add the slightly cooled crispy potatoes to the bowl with the dressing, along with chopped hard-boiled eggs, crumbled bacon, diced celery, and minced red onion. Gently toss everything together, being careful not to break up the potatoes too much – you want to maintain those crispy edges! The warm potatoes will slightly melt the dressing, creating a luxurious coating that clings to every crevice of the smashed spuds.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg