Description
A delightful dish combining crispy smashed potatoes with a creamy salad dressing and fresh veggies, perfect for gatherings or as a side.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped green onions
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool slightly.
- Preheat the oven to 450°F (230°C).
- Smash each potato on a baking sheet until slightly cracked.
- Season the smashed potatoes with olive oil, salt, and black pepper. Roast for 25-30 minutes until crispy and golden brown.
- Prepare the salad dressing by mixing green onions, cherry tomatoes, parsley, mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl.
- Combine the roasted potatoes with the dressing and toss gently. Serve warm or at room temperature.
Notes
For extra crispy potatoes, place them under the broiler for a few minutes at the end of roasting. Store leftovers in an airtight container for up to three days, keeping dressing separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: potato salad, crispy potatoes, picnic side dish, easy salad