Name: Crispy Smashed Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 lbs Yukon Gold or baby potatoes; 1/4 cup olive oil, plus extra for drizzling; 2 tsp salt, plus more to taste; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 1 tsp dried rosemary (or 2 tsp fresh chopped); 3/4 cup mayonnaise; 2 tbsp Dijon mustard; 2 tbsp apple cider vinegar; 2 celery stalks, finely diced; 1/4 cup red onion, finely diced; 1/4 cup fresh parsley, chopped; 2 tbsp chives, chopped (optional garnish)

Description

A crispy and flavorful twist on classic potato salad made with roasted smashed Yukon Gold potatoes, creamy Dijon dressing, and fresh herbs. Perfectly crunchy on the outside and creamy on the inside.

Ingredients

3 lbs Yukon Gold or baby potatoes
1/4 cup olive oil, plus extra for drizzling
2 tsp salt, plus more to taste
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp dried rosemary (or 2 tsp fresh chopped)
3/4 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 celery stalks, finely diced
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
2 tbsp chives, chopped (optional garnish)

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Instructions

1. Wash the potatoes thoroughly and place them in a large pot. Cover with cold water and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork tender

2. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper

3. Drain the potatoes and let them steam dry for a few minutes to remove excess moisture

4. Transfer the potatoes to the baking sheet and gently smash each potato to about 1/2-inch thickness using a glass, fork, or potato masher

5. Drizzle the potatoes with olive oil. In a small bowl mix the remaining salt, black pepper, garlic powder, and rosemary, then sprinkle over the potatoes

6. Roast the potatoes for 25–30 minutes until golden brown and crispy, flipping halfway through cooking

7. Remove from the oven and allow the potatoes to cool for about 10–15 minutes

8. In a large bowl whisk together mayonnaise, Dijon mustard, and apple cider vinegar to make the dressing

9. Add the roasted potatoes to the bowl along with celery and red onion, then gently toss to coat

10. Stir in fresh parsley and garnish with chopped chives before serving

Notes

Allowing the potatoes to steam dry before roasting helps them crisp up better

Use Yukon Gold or baby potatoes because they hold their shape well when smashed

Serve immediately for the crispiest texture, though the salad can also be chilled

If chilled, the potatoes will soften slightly but still remain flavorful