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Crispy Smashed Potato Salad Recipe

Crispy Smashed Potato Salad

Welcome to the ultimate guide for making the Crispy Smashed Potato Salad! This delightful dish combines the comforting flavors of potatoes with the freshness of vegetables and a creamy dressing, making it the perfect side dish for any gathering or a satisfying meal on its own.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Smashed Potato Salad
  • 1.5 lb small potatoes such as baby Yukon gold or red potatoes
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Equipment

  • Large pot
  • Baking Sheet
  • Fork or Glass
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting Board
  • Knife

Method
 

  1. Step 1: Preheat the oven to 425°F (220°C).
  2. Step 2: Place the small potatoes in a large pot and cover them with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  3. Step 3: Drain the potatoes and let them cool for a few minutes.
  4. Step 4: On a baking sheet, arrange the cooled potatoes and smash each one gently.
  5. Step 5: Drizzle with olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes until crispy and golden brown.
  6. Step 6: In a large bowl, combine the cherry tomatoes, red onion, and parsley.
  7. Step 7: In another bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika.
  8. Step 8: Once the potatoes are crispy and cooled slightly, add them to the mixing bowl with the vegetables and pour the dressing over. Toss gently.
  9. Step 9: Serve warm or at room temperature.

Notes

This salad can be made ahead of time. Just assemble it without the dressing, cover, and refrigerate. Add the dressing just before serving to maintain the crispy texture of the potatoes.