Name: Crispy Smashed Potato Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 lbs (about 1 kg) Yukon Gold, red new, or fingerling potatoes; 1/4 cup extra virgin olive oil (divided); 1 tsp kosher salt (plus more for boiling); 1/2 tsp freshly ground black pepper (plus more for dressing); 1/2 cup mayonnaise (regular, light, or vegan); 2 tbsp fresh lemon juice or apple cider vinegar; 1 tbsp Dijon mustard (optional); 2 tbsp chopped fresh dill; 2 tbsp chopped fresh chives; 2 tbsp chopped fresh parsley; 1/2 cup finely diced celery; 1/4 cup finely diced red onion; Optional: 1/4 cup cooked & crumbled bacon bits; Optional: 2 hard-boiled eggs, chopped

Description

A truly revolutionary potato salad featuring perfectly smashed and roasted crispy potatoes tossed in a bright, herbaceous, creamy dressing. This dish is a textural and flavor masterpiece, guaranteed to become your new favorite side.

Ingredients

Scale

2 lbs (about 1 kg) Yukon Gold, red new, or fingerling potatoes
1/4 cup extra virgin olive oil (divided)
1 tsp kosher salt (plus more for boiling)
1/2 tsp freshly ground black pepper (plus more for dressing)
1/2 cup mayonnaise (regular, light, or vegan)
2 tbsp fresh lemon juice or apple cider vinegar
1 tbsp Dijon mustard (optional)
2 tbsp chopped fresh dill
2 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
1/2 cup finely diced celery
1/4 cup finely diced red onion
Optional: 1/4 cup cooked & crumbled bacon bits
Optional: 2 hard-boiled eggs, chopped

Instructions

1. Par-boil Potatoes: Wash potatoes thoroughly. If large, cut into 1.5-2 inch pieces. Place in a large pot, cover with cold salted water, bring to a boil, then simmer until fork-tender (10-15 mins). Drain well and allow to steam dry for a few minutes.
2. Smash & Season: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Arrange warm potatoes on sheets. Using a glass or masher, gently flatten each potato to about 1/2-3/4 inch thick. Drizzle generously with 2-3 tbsp olive oil per sheet, season with salt and pepper.
3. Roast for Crispness: Roast for 20-25 minutes, then flip and roast for another 15-20 minutes, or until deeply golden brown and crispy on all sides. Do not overcrowd the pans.
4. Make the Dressing: While potatoes roast, whisk together mayonnaise, lemon juice (or vinegar), Dijon (if using), and a splash of water/milk in a medium bowl. Stir in dill, chives, parsley, celery, and red onion. Season with salt and pepper to taste.
5. Combine & Serve: Transfer hot crispy potatoes to a large mixing bowl. Pour dressing over and gently fold to combine, ensuring all potatoes are coated. Allow to cool to room temperature or chill for 30 minutes for flavors to meld. Taste and adjust seasonings before serving. Add optional bacon or eggs if desired.

Prep Time: 20 mins
Cook Time: 40 Mins