Description
A fun twist on classic potato salad—crispy smashed potatoes tossed in a creamy, herby dressing that’s packed with flavor and crunch.
Ingredients
Scale
- 1 1/2 pounds baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh dill
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped red onion
- 2 tablespoons chopped chives
Instructions
Boil potatoes in salted water until fork tender, about 15–20 minutes.
Drain and let cool slightly. Smash with the bottom of a glass.
Drizzle with olive oil, season, and roast at 425°F for 25–30 minutes until crispy.
Whisk dressing ingredients.
Toss crispy potatoes with dressing. Serve warm or at room temperature.
Notes
- Best served fresh for maximum crispiness.
- Add bacon bits or pickles for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Oven
- Cuisine: American