Saladsnatashaskitchen5.0
Smashed Potato Salad Recipe
A crispy twist on potato salad, with crisp vegetables and fresh herbs, combined with an irresistible two-ingredient dressing. This light and satisfying dish will win you over with every bite.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●knife
- ●oven
- ●pan
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat the oven to 450°F. Bring a pot of water to a boil and add 2 lbs of baby potatoes. Return to a boil and simmer gently for ⏱️ 25-30 minutes, or until the potatoes are tender and can be easily pierced with a knife. The exact timing will vary based on the size of the potatoes.
2
Drain the potatoes well and transfer them to a rimmed sheet pan lined with parchment paper. Use a potato masher or the bottom of a mason jar to gently smash each potato to an even ½-inch thickness.
3
Drizzle the smashed potatoes with oil and season with half of the salt and pepper. Bake at 450°F for ⏱️ 15 minutes. Flip the potatoes over and drizzle the second side with oil, then season with the remaining salt and pepper. Bake for an additional ⏱️ 12-15 minutes, or until the potatoes are crisp and golden at the edges. Remove from the oven and let cool until just warm or room temperature, then transfer them to a mixing bowl.
4
Add the remaining salad ingredients to the bowl: pickles, onion, celery, dill, and capers.
5
In a small dish, stir together the mayonnaise and Dijon mustard. Pour the dressing over the salad and gently toss to combine. The potatoes will break up slightly as you toss them, which is perfect for texture. Garnish with more dill if desired and enjoy!
Nutrition Facts
calories
294 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
4 g
sugar Content
2 g
sodium Content
813 mg
protein Content
4 g
trans Fat Content
0.03 g
cholesterol Content
8 mg
carbohydrate Content
28 g
saturated Fat Content
3 g
unsaturated Fat Content
16 g
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