Description
A delightful salad combining crispy smashed potatoes tossed in a creamy dressing; a perfect dish for gatherings.
Ingredients
Scale
- 3 lbs Yukon Gold or baby potatoes
- ¼ cup olive oil, plus extra for drizzling
- 2 teaspoons salt, or more to taste
- 1 teaspoon freshly ground black pepper, with more for seasoning
- 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 of celery, finely diced
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons chives, chopped (optional, for garnish)
Instructions
- Wash the potatoes thoroughly and place them in a large pot. Cover them with cold water and add 1 teaspoon of salt. Bring the water to a boil over high heat. Once boiling, reduce heat to medium and simmer until the potatoes are fork-tender, approximately 15-20 minutes.
- While boiling, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain the cooked potatoes and let them steam dry in the pot for a few minutes. Transfer the potatoes to the lined baking sheet. Use a glass bottom, a potato masher, or a fork to gently smash each potato to about ½-inch thickness.
- Generously drizzle the smashed potatoes with ¼ cup of olive oil. In a small bowl, mix the remaining 1 teaspoon of salt, black pepper, garlic powder, and dried rosemary, then sprinkle this seasoning mixture over the smashes. Toss gently to ensure even coating.
- Place the baking sheet in your preheated oven and roast for 25-30 minutes, flipping the potatoes halfway through for even browning. Keep a close eye on them towards the end to prevent burning.
- After roasting, remove the baking sheet from the oven and allow the potatoes to cool for about 10-15 minutes.
- While cooling, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl. Taste and adjust the seasoning with salt and pepper.
- Add the slightly cooled potatoes to the bowl with the dressing, gently tossing to coat without breaking the potatoes too much. Incorporate the diced celery and red onion into the mixture.
- Stir in the chopped fresh parsley and adjust seasoning if necessary. Transfer the salad to a serving dish and garnish with chopped chives if desired. Serve immediately for the best crispy texture or chill in the refrigerator if preferred.
Notes
For extra crispy potatoes, consider using a high-heat oil like avocado oil. Ensure potatoes steam dry before roasting to achieve maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: potato salad, crispy potatoes, side dish
