Description
Golden and crispy on the outside, fluffy on the inside, and tossed with a herby vinaigrette, this crispy smashed potato salad is a creative, vegetarian-friendly side dish perfect for BBQs, potlucks, or family dinners.
Ingredients
1½ pounds (680 g) baby potatoes 3 tablespoons olive oil Salt and black pepper, to taste For the Dressing: 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 clove garlic, minced ½ teaspoon honey or maple syrup Salt and pepper, to taste For the Salad: ¼ cup fresh parsley, chopped 2 tablespoons fresh dill, chopped 2 tablespoons chives, chopped Optional: ¼ cup toasted nuts or crumbled feta
Instructions
1. Preheat oven to 425°F (220°C). Boil baby potatoes in salted water for about 15 minutes until fork-tender. Drain and let cool slightly. 2. Place potatoes on a parchment-lined baking sheet. Smash each potato gently to about ½-inch thick. 3. Brush with olive oil, season with salt and pepper, and roast for 25–30 minutes, flipping halfway through, until golden and crispy. 4. While potatoes roast, whisk together dressing ingredients in a small bowl. 5. Let potatoes cool slightly, then toss in a bowl with dressing, herbs, and optional toppings. Serve warm or at room temperature.
Notes
• Use baby Yukon Gold or red potatoes for best results. • Add dressing while potatoes are slightly warm to absorb flavors better. • Garnish with extra herbs or smoked paprika for presentation. • Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad, Side Dish
- Method: Oven, Boil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy smashed potato salad, BBQ side dishes, non traditional potato salad, vegetarian potato salad, herby potato salad