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Crispy Smashed Potato Salad

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A delightful twist on traditional potato salad featuring crispy roasted potatoes and a creamy dressing, perfect for summer barbecues and family dinners.

Ingredients

Scale
  • 3 lbs Yukon Gold or baby potatoes
  • ¼ cup olive oil, plus extra for drizzling
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
  • ¾ cup mayonnaise (full-fat or light)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 stalks celery, finely diced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons chives, chopped (optional for garnish)

Instructions

  1. Wash the potatoes thoroughly and place them in a large pot. Cover with cold water and add 1 teaspoon of salt.
  2. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender (about 15-20 minutes).
  3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Drain the potatoes and let them steam dry for a few minutes.
  5. Smash each potato to about ½-inch thickness and place on the baking sheet.
  6. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and rosemary.
  7. Roast in the oven for 25-30 minutes or until golden brown and crispy, flipping halfway through.
  8. Allow to cool slightly.
  9. In a bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
  10. Toss the potatoes with the dressing, adding celery, red onion, and parsley.
  11. Garnish with chives if desired; serve immediately.

Notes

For added crunch, let the potatoes sit outside for a few minutes after they come out of the oven. Customize the dressing to your taste by adjusting the amount of garlic powder or Dijon mustard.

Nutrition

Find it online: https://sousviderecipe.com/crispy-smashed-potato-salad/