Ingredients:
For the Crispy Smashed Potatoes:
1 ½ lbs baby potatoes (Yukon Gold or red potatoes)
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper to taste
For the Salad Base:
½ cup cooked and crumbled bacon (optional)
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup fresh parsley or chives, chopped
For the Creamy Dressing:
½ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Cook the Potatoes:
Place the baby potatoes in a pot and cover with salted water. Bring to a boil and cook for 12-15 minutes until fork-tender.
Drain and let the potatoes cool slightly.
Smashed and Crisp the Potatoes:
Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
Place the cooked potatoes on the baking sheet and gently smash each one with the back of a fork or a glass.
Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
Roast for 20-25 minutes, flipping halfway, until crispy and golden brown.
Prepare the Dressing:
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper until smooth.
Assemble the Salad:
In a large bowl, combine the crispy smashed potatoes, crumbled bacon, cherry tomatoes, and red onion.
Drizzle with the creamy dressing and toss gently to coat.
Garnish with fresh parsley or chives.
Serve:
Serve immediately for the best crispy texture, or let it sit for 10-15 minutes to absorb the flavors.
Recipe Details:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Calories: Approximately 300 kcal per serving
Enjoy your Crispy Smashed Potato Salad! This dish combines the crispiness of smashed potatoes with a creamy dressing and fresh ingredients, making it a delightful side dish for any meal.