Description
A delicious and crispy take on potato salad, featuring smashed potatoes mixed with a creamy dressing and fresh vegetables.
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 black pepper, freshly ground, plus more to taste
- 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
- Prepare the Potatoes: Wash the potatoes and place them in a pot, covering with cold water and adding 1 teaspoon of salt. Boil and then simmer until fork-tender, about 15-20 minutes.
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Smash the Potatoes: Drain and let the potatoes steam dry, then smash each to about ½-inch thickness.
- Season and Roast: Drizzle with olive oil, combine salt, pepper, garlic powder, and rosemary, sprinkle over potatoes, and toss gently.
- Roast Until Crispy: Place in the oven and roast for 25-30 minutes until golden brown, flipping halfway through.
- Cool Slightly: Remove and let cool for 10-15 minutes.
- Prepare the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
- Assemble the Potato Salad: Toss the cooled potatoes with the dressing, adding celery and red onion, and stir gently.
- Add Fresh Herbs and Serve: Mix in parsley, adjust seasoning, and transfer to a serving dish, garnishing with chives if desired.
Notes
- Best served immediately for maximum crispiness.
- Can be refrigerated, but the potatoes may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg