Description
A creamy and crispy smashed potato salad tossed in a tangy mustard dressing with pickles and fresh herbs, perfect as a comforting side dish.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup pickle relish
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine mayonnaise, yellow mustard, pickle relish, salt, black pepper, and garlic powder until smooth.
- Boil the baby potatoes in salted water for about 15 minutes until fork tender, then drain.
- Place the potatoes on a baking sheet and gently smash each one using a fork.
- Roast the smashed potatoes for 20 minutes until golden and crispy.
- Let the potatoes cool slightly, then toss them with the prepared dressing and sprinkle chopped parsley on top.
- Serve warm or chilled and enjoy.
Notes
- Do not overcrowd the baking sheet to ensure crispiness.
- Let potatoes cool slightly before mixing with dressing to avoid a watery texture.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Fresh herbs should be added just before serving for best flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: smashed potato salad, creamy potato salad, crispy potatoes, easy side dish, potato recipe