Description
A delightful blend of crispy and creamy textures, this potato salad brings a unique twist to traditional recipes.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh herbs (like parsley or dill)
- 1/4 cup chopped red onion
- 1/2 cup crumbled bacon (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Boil salted water in a large pot and cook the baby potatoes for 15-20 minutes until tender.
- Drain the potatoes and let them cool slightly.
- Smash each potato on a baking sheet with the bottom of a glass or fork.
- Drizzle the smashed potatoes with olive oil and season with salt and pepper.
- Bake for 20-25 minutes or until crispy and golden.
- Mix mayonnaise, Dijon mustard, chopped herbs, red onion, and bacon in a bowl while potatoes bake.
- Combine the baked potatoes with the dressing mixture, folding gently.
- Serve warm or at room temperature.
Notes
For extra crispiness, broil the potatoes for a minute after baking. Chill for 30 minutes before serving to meld flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: potato salad, side dish, crispy potatoes, easy recipes, summer gatherings