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Crispy Smashed Potato Salad Recipe

Crispy Smashed Potato Salad

Welcome to a delightful culinary adventure with our Crispy Smashed Potato Salad. This dish combines the beloved flavors of tender baby potatoes, fresh vegetables, and a zesty dressing that will elevate your side dish game. Perfect for picnics, barbecues, or even as a hearty main dish, this salad is sure to impress family and friends alike.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Salad
  • 2 lb baby potatoes
  • 1/4 cup olive oil
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/2 cup fresh parsley chopped
  • 1/4 cup feta cheese crumbled (optional)
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
For Seasoning
  • Salt
  • Pepper

Equipment

  • Large pot
  • Baking sheet
  • Fork or Potato Masher
  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: Cook the baby potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
  3. Step 3: On a baking sheet, arrange the cooked potatoes and smash each one gently with a fork or potato masher.
  4. Step 4: Drizzle the smashed potatoes with olive oil and season with salt and pepper. Bake for 20-25 minutes until crispy and golden brown.
  5. Step 5: In a large bowl, combine cherry tomatoes, red onion, parsley, and feta cheese (if using).
  6. Step 6: Whisk together Dijon mustard, apple cider vinegar, garlic powder, and a pinch of salt and pepper for the dressing.
  7. Step 7: Once the potatoes are crispy, add them to the vegetable mixture, pour the dressing over, and toss gently to combine.
  8. Step 8: Serve immediately while warm, or refrigerate for up to 2 hours to serve chilled.

Notes

This salad can be made vegan by omitting the feta cheese. It stores well in the refrigerator for up to 2 hours.