Description
This Smashed Potato Salad is a delicious and creamy summer side dish featuring roasted baby potatoes that are smashed and crisped to perfection. Tossed in a tangy and flavorful dressing made with mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and herbs, it combines crunchy edges with smooth, rich textures. Perfect for picnics, BBQs, or make-ahead meals, this salad can be served warm, at room temperature, or chilled for versatile enjoyment.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds baby red or yellow potatoes, washed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1/4 teaspoon garlic powder
Add-ins
- 1/4 cup chopped red onion
- 1/4 cup chopped dill pickles or relish
- 1/4 cup chopped fresh parsley or dill
- 2 hard-boiled eggs, chopped (optional)
- Extra salt and pepper to taste
Instructions
- Preheat and roast potatoes: Preheat your oven to 425°F (220°C). On a baking sheet, spread the whole baby potatoes and toss them with olive oil, salt, and black pepper to coat evenly. Roast in the oven for 25 to 30 minutes until the potatoes are tender when pierced with a fork.
- Smash and crisp potatoes: Remove the roasting pan from the oven. Using the bottom of a glass or a potato masher, gently press down on each potato until it slightly flattens while still holding together. Return the smashed potatoes to the oven and roast for another 10 to 15 minutes, until the edges become golden and crispy. Allow them to cool slightly.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and garlic powder until the mixture is smooth and well combined.
- Add vegetables and herbs: Stir in the chopped red onion, dill pickles or relish, and fresh parsley or dill into the dressing bowl, mixing them thoroughly.
- Combine potatoes and dressing: Gently fold the roasted, smashed potatoes into the dressing mixture, being careful not to break them up too much. If using, add the chopped hard-boiled eggs and mix gently to incorporate all ingredients evenly.
- Season and serve: Taste and adjust seasoning with additional salt and pepper as desired. Serve the smashed potato salad warm, at room temperature, or chilled, according to your preference.
Notes
- For a tangier flavor, increase the amount of Dijon mustard or apple cider vinegar in the dressing.
- Replace sour cream with Greek yogurt for a lighter, healthier variation.
- This salad makes a fantastic option for picnics, BBQs, or as a make-ahead dish for meal prep.
