Description
A delightful twist on classic potato salad featuring crispy smashed baby potatoes and a zesty dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 3 green onions, sliced
- 1/2 cup celery, diced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon apple cider vinegar
- Optional: cooked bacon bits
Instructions
- Preheat the oven to 450°F (230°C).
- Boil the baby potatoes in salted water for about 15 minutes until fork-tender.
- Cool and smash the potatoes on a baking sheet.
- Season with olive oil, salt, and pepper, then bake for 20-25 minutes until crispy.
- Prepare the dressing by mixing mayonnaise, Dijon mustard, green onions, celery, parsley, and apple cider vinegar.
- Combine the cooled smashed potatoes with the dressing in a bowl.
- Serve warm or cold, optionally topped with bacon bits.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat to restore some crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 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, smashed potatoes, BBQ side dish, vegetarian salad, comfort food