Crispy Smashed Potato Salad: A Must-Try Delight!
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Crispy Smashed Potato Salad: A Must-Try Delight!
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy Smashed Potato Salad is a delightful dish that combines the crunch of smashed potatoes with fresh vegetables and a creamy dressing, making it a perfect side for any meal.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C).
- Boil the baby potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- Place the potatoes on a baking sheet and gently smash each one with a fork.
- Drizzle olive oil over the smashed potatoes and season with salt and pepper.
- Bake in the preheated oven for 25-30 minutes or until crispy and golden brown.
- In a large bowl, combine the cherry tomatoes, red onion, and parsley.
- In a separate bowl, mix together the mayonnaise, apple cider vinegar, and garlic powder.
- Once the potatoes are done, let them cool slightly before adding them to the vegetable mixture.
- Pour the dressing over the salad and toss gently to combine.
- Serve warm or at room temperature.
Notes
- For extra flavor, add crumbled bacon or cheese to the salad.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Crispy Smashed Potato Salad, Potato Salad, Side Dish, Vegetarian Salad