Description
Crispy smashed potato salad features tender, roasted potatoes combined with a creamy dressing, delivering a delightful crunch. This dish is perfect for summer picnics and gatherings.
Ingredients
Scale
- 1 lb baby potatoes
- 1/4 cup extra virgin olive oil
- 1 tsp garlic powder
- 2 tbsp fresh herbs (parsley or chives)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Wash baby potatoes and place them in a pot. Cover with cold water and add salt.
- Boil for 15-20 minutes until fork-tender, then drain and cool slightly.
- Preheat the oven to 450°F (230°C). On a lined baking sheet, gently smash each potato until flattened.
- In a bowl, mix olive oil, garlic powder, salt, and pepper. Brush over the smashed potatoes.
- Bake for 25-30 minutes until crispy and golden brown.
- Meanwhile, combine sour cream, mayonnaise, herbs, lemon juice, salt, and pepper in a bowl to make the dressing.
- Toss the baked potatoes in the dressing and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg