A delicious and crispy smashed potato salad that combines tender baby potatoes with a creamy dressing and fresh toppings.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Salad
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds baby potatoes
1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/4 cup chopped fresh chives
1/4 cup crumbled bacon (optional)
1/2 cup cherry tomatoes, halved
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the baby potatoes, then place them in a large pot and cover with water. Add a generous pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and let them cool for a few minutes.
Once cooled, place the potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato until flattened but still intact.
Drizzle the olive oil over the smashed potatoes and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
Bake in the preheated oven for 25-30 minutes, or until the potatoes are crispy and golden brown.
While the potatoes are baking, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl.
Once the potatoes are done, remove them from the oven and let them cool slightly.
In a large bowl, combine the crispy potatoes, dressing, chopped chives, crumbled bacon (if using), and cherry tomatoes. Toss gently to combine.
Serve warm or at room temperature.
Notes
For a healthier version, substitute Greek yogurt for half of the mayonnaise.
Add diced cucumbers or bell peppers for extra crunch and flavor.