Crispy Smashed Potato Salad (Print Version)
# Ingredients:
→ For the Potatoes
01 -
1 teaspoon salt (don't forget some for your boiling water too)
02 -
3 tablespoons olive oil (choose a good quality one for best flavor)
03 -
1/2 teaspoon black pepper, freshly ground for extra kick
04 -
1.5 pounds small baby potatoes (red, gold, or combo varieties all taste great)
→ For the Dressing
05 -
1 tablespoon Dijon mustard (the chunky kind works well)
06 -
1/4 cup full-fat mayo (this gives the creamiest result)
07 -
1 tablespoon freshly squeezed lemon juice
→ For the Mix-ins and Garnish
08 -
2 green onions, chopped (use both the green tops and white parts)
09 -
1 tablespoon capers, well drained (totally up to you here, but they add great flavor)
10 -
2 tablespoons fresh parsley, roughly chopped for garnish
# Instructions:
01 -
Fill a big pot with water and pop in a hefty pinch of salt. Bring everything to a rolling boil. Toss in those baby potatoes and cook for 12-15 minutes until they’re soft enough for a fork to poke in easily, but still firm. Drain them out and leave them to release steam for a minute or two in the colander.
02 -
Preheat your oven to 425°F. Line up your boiled potatoes on a greased baking sheet with a bit of space between them. Grab the back of a fork or a jar and press each potato until it’s smashed but holding together. Drizzle olive oil on the potatoes, then sprinkle on salt and pepper. Bake for 20-25 minutes until those edges crisp up and turn golden.
03 -
While your potatoes are roasting, get a bowl and stir together the mayo, grainy mustard, and lemon juice. Taste it to see if it’s got enough tang. Sprinkle in salt and pepper if you think it needs it.
04 -
Let the potatoes cool just a little bit so the dressing doesn’t melt. Toss the crispy potatoes in a big bowl with the dressing, making sure they’re evenly coated. Mix in most of the parsley, green onions, and capers (if using), but save a little for the top.
05 -
Scoop the finished salad into a serving bowl and scatter the rest of your herbs on top for that fresh look. It’s best enjoyed warm when crispy potatoes soak up the dressing, but it’s still awesome at room temperature, especially for outdoor lunches or BBQs.
# Notes:
01 -
Want to make this extra special? Try sprinkling Parmesan over the potatoes in the last 5 minutes of baking.
02 -
You can prep it ahead of time and serve warm (with a quick reheat) or just let it sit at room temp. While the potatoes won’t stay as crisp, the taste improves over time!
03 -
Got leftovers? Keep them in the fridge for up to 2-3 days. Let them warm to room temperature before eating for the best experience.