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–+ servings
Crispy Smashed Potato Salad

Deliciously Crispy Smashed Potato Salad for Summer Bliss

This Crispy Smashed Potato Salad blends childhood flavors with delightful crunch, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 lbs Yukon Gold or red potatoes Small or medium-sized for fluffiness
  • 2 tbsp Olive Oil For roasting
For the Seasoning
  • 1 tbsp Salt For boiling and roasting
  • 1 tbsp Garlic Powder Or substitute with fresh minced garlic
For the Dressing
  • 1 cup Mayonnaise Or swap for Greek yogurt
  • 1 tbsp Dijon Mustard For tanginess
For Freshness
  • 1/4 cup Chopped Fresh Herbs Such as parsley and dill
  • 3 stalks Green Onions Thinly sliced

Equipment

  • large pot
  • Baking Sheet
  • mixing bowl
  • Parchment Paper
  • Potato masher
  • Sturdy Glass

Method
 

Preparation
  1. Wash the potatoes under cold water. Boil in salted water for 15–20 minutes until fork-tender.
  2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  3. Smash each potato to about half an inch thickness using a glass or potato masher.
  4. Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, salt, and pepper.
  5. Roast the potatoes for 25–30 minutes, flipping halfway, until golden-brown and crispy.
  6. Combine mayonnaise, Dijon mustard, chopped herbs, and green onions in a bowl to make the dressing.
  7. Fold the dressing into the warm roasted potatoes and serve immediately or chill for 30 minutes.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1.2mg

Notes

For best results, serve warm or chill for 30 minutes to maximize flavor.

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