Description
This viral smashed potato salad combines crispy, golden potatoes with a tangy, creamy dressing and fresh herbs for a texture-packed, flavor-loaded side dish everyone will crave.
Ingredients
Scale
- 2 pounds baby potatoes, halved if large
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ small red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon whole grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 garlic clove, minced
- ⅓ cup mayonnaise
- 2 tablespoons Greek yogurt
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Place potatoes on the baking sheet and gently smash them with a fork or masher.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 25-30 minutes until crispy and golden brown.
- In a bowl, whisk together mayonnaise, Greek yogurt, mustard, vinegar, honey, garlic, and a pinch of salt.
- Stir in chopped red onion, parsley, and dill.
- Toss warm crispy potatoes with the dressing until fully coated.
- Serve warm, at room temperature, or chilled.
Notes
- Let potatoes steam dry after boiling for better crispiness.
- Adjust dressing flavors with more vinegar or honey to taste.
- Reheat leftovers in the oven or skillet to restore crisp texture.
- Top with extra herbs and flaky salt before serving for added flair.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: smashed potato salad, viral recipe, crispy potatoes, tangy dressing, potato side dish