Description
Crispy on the outside, fluffy on the inside—this potato salad takes things up a notch with a zesty twist and loads of texture!
Perfect for BBQs, picnics, or a fun dinner side, this dish blends roasted smashed potatoes with a tangy mustard dressing and fresh herbs for bold flavor in every bite.
Ingredients
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1 1/2 lbs baby potatoes
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2 tbsp olive oil
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Salt and black pepper, to taste
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1/3 cup mayonnaise
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2 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1/2 tsp garlic powder
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1/4 cup red onion, finely chopped
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1/4 cup fresh parsley, chopped
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Optional: crispy bacon bits or crumbled feta for topping
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Boil potatoes in salted water until fork-tender (about 15 minutes), then drain.
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Transfer potatoes to the baking sheet and gently smash each one with the bottom of a glass.
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Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until crispy and golden.
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While potatoes bake, mix mayo, Dijon mustard, apple cider vinegar, garlic powder, and chopped red onion in a small bowl.
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Let potatoes cool slightly, then gently toss with dressing and parsley.
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Top with bacon or feta if desired, and serve warm or at room temperature.
Notes
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For extra crisp, broil the smashed potatoes for 2-3 minutes at the end.
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The dressing can be made ahead and stored in the fridge for up to 3 days.
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Try adding chopped dill pickles or capers for extra tang!
- Prep Time: 15 minutes
- Cook Time: 30minutes
Nutrition
- Calories: 330
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g