Description
This Crispy Smashed Potato Salad is the perfect blend of creamy and crunchy. Baby potatoes are smashed, roasted until golden, and tossed in a herby Dijon vinaigrette with fresh scallions and parsley. It’s a unique, flavor-packed side that can be served warm or at room temp!
Ingredients
Scale
- 1.5 lbs baby gold or red potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup chopped scallions
- 2 tablespoons chopped fresh parsley or dill
- Dressing:
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar or lemon juice
- 2 tablespoons olive oil
- 1 garlic clove, grated
- Salt and pepper, to taste
Instructions
- Boil the Potatoes: Add potatoes to a pot of salted water and boil for 12–15 minutes, or until fork-tender. Drain and let cool slightly.
- Smash & Roast: Preheat oven to 425°F (220°C). Place potatoes on a greased baking sheet, gently smash with the bottom of a glass, then drizzle with olive oil and season. Roast for 25–30 minutes or until crispy and golden.
- Make the Dressing: In a small bowl, whisk together Dijon, vinegar/lemon, olive oil, garlic, salt, and pepper.
- Toss & Serve: In a large bowl, toss warm crispy potatoes with dressing, scallions, and parsley. Serve immediately or at room temperature.
Notes
These potatoes are best enjoyed the same day for max crispiness. You can air fry instead of roasting, and add crumbled bacon or feta for extra richness!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: smashed potato salad, crispy potato salad, roasted potato side dish, picnic potato salad, warm potato salad