Crispy Smashed Potato Salad (Print Version)
# Ingredients:
→ For the Potatoes
01 -
1.5 pounds baby potatoes (the little ones - red, gold, or mixed colors all work great)
02 -
3 tablespoons good olive oil
03 -
1 teaspoon salt (plus more for the boiling water)
04 -
1/2 teaspoon freshly ground black pepper
→ For the Dressing
05 -
1/4 cup mayo (full-fat tastes best here)
06 -
1 tablespoon Dijon mustard (the grainy kind adds nice texture)
07 -
1 tablespoon fresh lemon juice
→ For the Mix-ins and Garnish
08 -
2 tablespoons fresh parsley, roughly chopped
09 -
2 green onions, sliced (both white and green parts)
10 -
1 tablespoon capers, drained (totally optional but adds a nice briny pop)
# Instructions:
01 -
Fill a big pot with water, add a generous pinch of salt (like a tablespoon), and bring it to a boil. Drop in your baby potatoes and let them cook for about 12-15 minutes. You want them tender enough that a fork slides in easily, but not so soft they're falling apart. When they're done, drain them in a colander and let them steam dry for a minute or two.
02 -
Crank your oven to 425°F. Grab a baking sheet and drizzle it with a bit of olive oil. Place your boiled potatoes on the sheet, leaving some room between each one. Now for the fun part - use a fork (or the bottom of a glass) to gently smash each potato until it's flattened but still in one piece. Drizzle the tops with the rest of your olive oil and sprinkle with salt and pepper. Pop them in the hot oven for 20-25 minutes, until the edges get all golden and crispy.
03 -
While the potatoes are getting crispy, grab a bowl and mix together the mayo, Dijon, and lemon juice. Give it a taste - it should be tangy and zippy. Season with a pinch of salt and pepper if needed.
04 -
Once your potatoes are beautifully crispy, let them cool for just a few minutes (so the dressing doesn't completely melt). Toss them in a big bowl with your dressing, making sure each potato gets a nice coating. Then fold in most of the green onions, parsley, and the capers if you're using them. The warm potatoes will soak up all those flavors.
05 -
Transfer your potato salad to a serving dish and sprinkle the remaining herbs on top for a fresh pop of color. This salad is amazing served warm when the contrast between the crispy edges and the creamy dressing is at its best, but it's also delicious at room temperature for a picnic or BBQ.
# Notes:
01 -
Want to take this over the top? Try sprinkling some freshly grated Parmesan cheese over the potatoes in the last 5 minutes of roasting.
02 -
This salad can be made ahead of time and reheated slightly or served at room temp. The potatoes won't stay quite as crispy, but the flavor actually gets better as it sits.
03 -
Any leftover potato salad keeps well in the fridge for 2-3 days - just bring it back to room temperature before serving again.