Description
Crispy Smashed Potato Salad features tender boiled baby potatoes that are gently smashed and then pan-fried to achieve a deliciously crispy texture. Tossed with fresh herbs and a tangy dressing, this salad is a perfect blend of crunchy and creamy that makes a delightful side dish.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 3 tbsp olive oil
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Place baby potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain and let cool slightly.
- On a baking sheet or large plate, gently smash each potato using the bottom of a glass or a potato masher, keeping them in one piece but flattened.
- Heat olive oil in a large skillet over medium-high heat.
- Add smashed potatoes and cook until golden and crispy on both sides, about 3-4 minutes per side.
- Meanwhile, in a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
- Transfer crispy potatoes to a serving bowl, drizzle with the dressing, and gently toss to coat.
- Sprinkle chopped parsley and chives on top before serving.
Notes
- Use Yukon Gold or red baby potatoes for best texture.
- Add crispy bacon bits or shredded cheese for extra flavor.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: crispy smashed potato salad, smashed potatoes, crispy potato side, potato salad with dressing, pan-fried potatoes