Description
A delicious and crunchy twist on traditional potato salad, featuring crispy smashed potatoes and a flavorful dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 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)
Instructions
- Preheat the oven to 425°F (220°C).
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- Place the potatoes on a baking sheet and gently smash each one with a fork or potato masher.
- Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, onion powder, salt, and pepper.
- Bake in the preheated oven for 25-30 minutes, or until crispy and golden brown.
- In a bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, and chopped chives.
- Once the potatoes are done, let them cool slightly before mixing them with the dressing.
- Add crumbled bacon if desired and toss to combine.
- Serve warm or at room temperature.
Notes
- For a vegan version, substitute mayonnaise with a plant-based alternative.
- Feel free to add other ingredients like diced celery or pickles for extra crunch.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Crispy Smashed Potato Salad, smashed potato salad