That sounds like a deliciously simpleyet flavorful twist on potato salad! Here’s how to make it with crispy smashed potatoes and an easy two-ingredient dressing:
Crispy Smashed Potato Salad
A rustic, herby potato salad with crispy edges and a creamy-tangy dressing.
INGREDIENTS:
- 1.5 lbs baby potatoes (Yukon Gold or red potatoes work best)
- 2 tbsp olive oil (plus extra for drizzling)
- Salt & black pepper to taste
- Fresh herbs (parsley, dill, or chives, finely chopped)
- Optional add-ins:
- Sliced green onions
- Crumbled bacon
- Pickled red onions
- Crumbled feta or goat cheese
TWO-INGREDIENT DRESSING:
- ½ cup mayo (or Greek yogurt for a lighter version)
- 2 tbsp whole grain mustard (or Dijon for smoother flavor)
INSTRUCTIONS:
- Boil the potatoes – Cook whole baby potatoes in salted boiling water until fork-tender (about 12-15 mins). Drain and let cool slightly.
- Smash & crisp them – Place potatoes on a baking sheet, gently smash each with a fork or glass. Drizzle with olive oil, salt, and pepper. Roast at 425°F (220°C) for 20-25 mins until golden and crispy.
- Make the dressing – Mix mayo and mustard in a bowl. Adjust seasoning if needed.
- Toss everything together – While the potatoes are still warm, gently fold in the dressing, fresh herbs, and any add-ins. Serve slightly warm or at room temp.
WHY THIS WORKS:
✔ Crispy & creamy texture – Smashed & roasted potatoes hold their shape but get delicious crispy edges.
✔ No overpowering mayo – The two-ingredient dressing is tangy, not gloppy.
✔ Endlessly customizable – Add bacon, cheese, or pickles for extra flavor.
Perfect for BBQs, picnics, or as a side to grilled meats! Want any tweaks?