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–+ servings

Crispy Smashed Potato Salad

A delightful and crunchy potato salad featuring crispy smashed potatoes, fresh herbs, and a tangy dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 2 pounds baby potatoes or small Yukon Gold potatoes
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey optional
  • 1 clove garlic minced
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
Toppings
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh parsley chopped
  • 1/4 cup green onions sliced
  • 1/2 cup crumbled feta cheese optional

Method
 

Prepare the Potatoes
  1. Place the baby potatoes in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender.
  2. Drain the potatoes and let them cool slightly.
Smash and Bake
  1. Preheat the oven to 425°F (220°C).
  2. On a baking sheet, place the cooled potatoes and gently smash each one with a fork until flattened but still intact.
  3. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes until crispy and golden.
Make the Dressing
  1. In a mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine the crispy smashed potatoes, cherry tomatoes, parsley, green onions, and feta cheese.
  2. Drizzle the dressing over the salad and toss gently to combine.
  3. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 16gSaturated Fat: 2gFiber: 5gSugar: 2g

Notes

For extra flavor, consider adding cooked bacon bits or avocado to the salad.

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