Description
This Smashed Potato Salad recipe is a delightful twist on the classic potato salad, featuring crispy smashed baby yellow potatoes tossed with a creamy, flavorful dressing. Perfect for picnics, barbecues, or a simple side dish at home!
Ingredients
Scale
Potatoes:
- 2 pounds baby yellow potatoes
Seasoning:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped red onion
- 1/4 cup chopped dill pickles
- 2 tablespoons chopped fresh dill
- 2 hard-boiled eggs (chopped)
- 1/4 cup chopped celery
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Additional salt and pepper to taste
Instructions
- Boil the Potatoes: Cook baby yellow potatoes in salted water until fork-tender. Drain and cool slightly.
- Smash and Roast: Place potatoes on a baking sheet, smash gently, drizzle with olive oil, salt, and pepper. Roast at 425°F until crispy.
- Prepare Dressing: Mix mayonnaise, Dijon mustard, apple cider vinegar, red onion, pickles, dill, celery, garlic powder, smoked paprika, and eggs in a bowl.
- Combine: Add smashed potatoes to the dressing, fold gently to coat. Adjust seasoning if needed.
- Chill and Serve: Chill for 30 minutes before serving.
Notes
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Add crumbled bacon or chives for extra flavor.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
