Smashed potatoes salad
A delicious and easy smashed potato salad recipe that's perfect for any occasion. Crispy roasted potatoes tossed in a creamy dressing with fresh herbs.
Ingredients
Main Ingredients
- 1 kg Baby potatoes
- 0.5 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
For the Dressing
- 0.5 cup Mayonnaise
- 2 tablespoon Dijon mustard
- 2 tablespoon Lemon juice
- 0.5 cup Fresh parsley, chopped
- 0.25 cup Fresh dill, chopped
- 0.25 cup Red onion, finely diced
- Salt and pepper to taste
Instructions
Preparation Steps
- Preheat your oven to 200°C (400°F).
- Boil the baby potatoes in salted water for about 10-15 minutes, until fork-tender but not mushy. Drain them well.
- Place the drained potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
- Using the bottom of a glass or a potato masher, gently smash each potato until it is flattened but still in one piece.
- Roast in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
- While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice. Stir in the chopped parsley, dill, and red onion.
- Once the potatoes are roasted and crispy, let them cool slightly. Then, gently toss them with the prepared dressing. Season with salt and pepper to taste.
- Serve immediately or chill for later.
Notes
For an extra crispy potato salad, ensure you smash the potatoes well and roast them until nicely browned.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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