Crispy Smashed Potato Salad: Discover the Crunchy Upgrade!
A delightful twist on traditional potato salad, featuring crispy smashed potatoes for an added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 425°F (220°C).
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- On a baking sheet, place the potatoes and gently smash each one with a fork.
- Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, onion powder, salt, and pepper.
- Bake in the preheated oven for 25-30 minutes, or until golden and crispy.
- In a large bowl, combine the cherry tomatoes, red onion, parsley, mayonnaise, and Dijon mustard.
- Add the crispy smashed potatoes to the bowl and gently mix until well combined.
- Serve warm or at room temperature.
Notes
- For extra flavor, add crumbled bacon or cheese.
- This salad can be made a day in advance; just add the dressing before serving.
- Feel free to customize with your favorite herbs and vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg