... Print

Crispy Smashed Potato Salad: Discover the Crunchy Upgrade!

Crispy Smashed Potato Salad (The Crunchy Upgrade!)
Print Recipe

A delightful twist on traditional potato salad, featuring crispy smashed potatoes for an added crunch.

Ingredients

Scale
  • 2 pounds baby potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes.
  3. Drain the potatoes and let them cool slightly.
  4. On a baking sheet, place the potatoes and gently smash each one with a fork.
  5. Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, onion powder, salt, and pepper.
  6. Bake in the preheated oven for 25-30 minutes, or until golden and crispy.
  7. In a large bowl, combine the cherry tomatoes, red onion, parsley, mayonnaise, and Dijon mustard.
  8. Add the crispy smashed potatoes to the bowl and gently mix until well combined.
  9. Serve warm or at room temperature.

Notes

  • For extra flavor, add crumbled bacon or cheese.
  • This salad can be made a day in advance; just add the dressing before serving.
  • Feel free to customize with your favorite herbs and vegetables.

Nutrition

Find it online: https://howeats.com/crispy-smashed-potato-salad-crunchy-upgrade/