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Crispy Smashed Potato Salad

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Crispy Smashed Potato Salad is a flavorful and comforting twist on the classic potato salad. Instead of the usual boiled potato chunks, this recipe features crispy smashed potatoes that provide a delightful crunch with each bite. The crispy potatoes are combined with a creamy dressing and complemented by fresh herbs, making it the perfect side dish for picnics, barbecues, and family gatherings. This unique version is guaranteed to be a crowd-pleaser, offering a perfect balance of texture and taste.

Ingredients

Scale

Gather these ingredients to make your Crispy Smashed Potato Salad:

  • 2 pounds small Yukon Gold or baby potatoes, scrubbed clean
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • 2 boiled eggs, chopped (optional)

Instructions

Prepare the Potatoes:

  1. Boil the Potatoes: Place the scrubbed potatoes in a large pot and cover them with cold water. Bring to a boil and cook for about 10-12 minutes or until the potatoes are fork-tender.
  2. Drain and Cool: Drain the potatoes and let them cool slightly until they are cool enough to handle, about 5-10 minutes.

Smash the Potatoes:

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Smash the Potatoes: On a baking sheet, gently smash each potato with the back of a spoon or potato masher, creating a flat, cracked surface. Don’t press too hard—just enough to break them open while keeping them intact.
  3. Drizzle with Olive Oil: Drizzle the smashed potatoes with olive oil and season with salt and pepper.
  4. Roast the Potatoes: Roast the smashed potatoes in the oven for 25-30 minutes, or until they are golden brown and crispy on the edges. Flip halfway through for even crispiness.

Prepare the Dressing:

  1. Make the Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika. Whisk until smooth and creamy.

Assemble the Salad:

  1. Combine the Potatoes and Dressing: Once the potatoes are crispy and cool enough to handle, transfer them to a large bowl. Add the dressing and gently toss to coat the potatoes.
  2. Add the Fresh Herbs: Sprinkle in the chopped chives, parsley, and dill, and mix gently to combine.
  3. Add the Eggs (Optional): If using, fold in the chopped boiled eggs for added texture and richness.

Chill and Serve:

  1. Chill the Salad: Transfer the salad to the fridge for at least 30 minutes to allow the flavors to meld together.
  2. Serve: Serve chilled or at room temperature for a delicious, hearty side dish.

Nutrition

Find it online: https://succulentrecipes.com/crispy-smashed-potato-salad/