Description
A delightful twist on classic potato salad with crispy smashed Yukon Gold or baby potatoes, combined with a rich and tangy dressing, perfect for summer gatherings.
Ingredients
- 3 lbs Yukon Gold or baby potatoes
- ¼ cup olive oil, plus extra for drizzling
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
- ¾ cup mayonnaise (full-fat or light)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 stalks celery, finely diced
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons chives, chopped (optional for garnish)
Instructions
- Wash the potatoes thoroughly and place them in a large pot. Cover with cold water and add 1 teaspoon of salt.
- Bring to a boil over high heat, then reduce to medium and simmer until fork-tender (about 15-20 minutes). Avoid overcooking; the potatoes should hold their shape for smashing.
- Meanwhile, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Once fork-tender, drain the potatoes and let them steam dry for a few minutes.
- Transfer them to the prepared baking sheet and gently smash each potato to about ½-inch thickness.
- Drizzle generously with ¼ cup of olive oil.
- In a small bowl, combine the remaining 1 teaspoon salt, black pepper, garlic powder, and dried rosemary. Sprinkle this seasoning mix over the smashed potatoes. Toss gently to ensure even coating.
- Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, flipping halfway through.
- Once roasted, remove from the oven and let cool slightly for 10-15 minutes.
- Meanwhile, prepare the dressing by whisking together mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Adjust the seasoning to taste.
- In a large bowl, combine the slightly cooled potatoes with the dressing, gently tossing to coat.
- Add the diced celery and red onion, stirring gently to combine. Finally, fold in the chopped parsley and adjust the seasoning one last time if needed.
- Transfer the salad to a serving dish and garnish with chopped chives, if desired.
Notes
For extra crispiness, consider double roasting the potatoes and adjusting seasonings to personal preference.
