Description
This isn’t your average potato salad — crispy smashed baby potatoes meet creamy dressing and fresh herbs for a crowd-pleasing side dish with the perfect balance of crunch and creaminess.
Ingredients
-
1½ lbs baby potatoes
-
2 tablespoons olive oil
-
Salt & pepper to taste
For the dressing:
-
⅓ cup mayonnaise
-
2 tablespoons sour cream or Greek yogurt
-
1 tablespoon Dijon mustard
-
1 tablespoon apple cider vinegar
-
1 garlic clove, minced
-
2 tablespoons chopped chives or green onions
Instructions
-
Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
-
Preheat oven to 425°F (220°C). Place potatoes on a baking sheet and gently smash with a fork.
-
Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until crispy.
-
In a bowl, whisk all dressing ingredients until smooth.
-
Toss crispy potatoes with the dressing while still warm, garnish with extra herbs, and serve.
Notes
-
For extra tang, add a splash of pickle juice to the dressing.
-
Best served fresh, but can be reheated in the oven for a crisp refresh.
-
Add crumbled bacon or chopped celery for extra texture.
- Prep Time: 10 minutes
- Cook Time: 45minutes
Nutrition
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Protein: 3g