Crispy Smashed Potato Salad
Golden crispy smashed potatoes tossed in a tangy herb dressing for a warm salad with incredible texture. This dish combines the best of roasted potatoes and classic potato salad.
Crispy oven-smashed potatoes tossed in a zesty mustard herb dressing.
Nutrition per serving
Ingredients
main
dressing
mix-ins
garnish
seasoning
Instructions
Boil the Potatoes
Place baby potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork tender, about 20 minutes. Drain and let steam dry for 5 minutes.
Smash and Season
Preheat oven to 425F. Arrange potatoes on a lined baking sheet. Use the bottom of a glass or measuring cup to smash each potato flat to about half an inch thick. Drizzle with olive oil and season with salt and garlic powder.
Roast Until Crispy
Roast smashed potatoes in the oven for 25 minutes, flipping once halfway through, until the edges are deeply golden and crispy.
Make the Dressing
Whisk together whole grain mustard, apple cider vinegar, and 1 tablespoon of olive oil in a small bowl. Season with a pinch of salt and pepper to taste.
Toss and Serve
Transfer warm crispy potatoes to a large bowl. Add celery and bacon crumbles. Drizzle dressing over everything and toss gently to coat. Top with fresh chives and serve warm.
Substitutions
Common mistakes
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