Crispy Smashed Potato Salade (Print-Friendly Version)
Crisp smashed potatoes, zesty dressing, and herbs create a delightful, flavorful dish with contrasting textures.
# What You'll Need:
→ Salad Base
01 -
680 g baby potatoes
→ Seasoning and Oil
02 -
3 tablespoons olive oil
03 -
1 teaspoon salt
04 -
0.5 teaspoon black pepper
→ Dressing
05 -
60 ml mayonnaise
06 -
1 tablespoon Dijon mustard
07 -
1 tablespoon lemon juice
→ Fresh Herbs and Garnish
08 -
2 tablespoons chopped fresh parsley
09 -
2 green onions, sliced
10 -
1 tablespoon capers (optional)
# How to Make It:
01 -
Place baby potatoes in a large saucepan, cover with salted water, and boil for 12–15 minutes until fork-tender.
02 -
Preheat oven to 220°C. Drain potatoes and arrange on a baking tray. Gently flatten each potato with a fork, drizzle with olive oil, and roast for 20–25 minutes until golden and crispy.
03 -
In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until well combined.
04 -
Transfer crispy potatoes to a large bowl. Add prepared dressing, green onions, parsley, and capers. Toss gently to coat.
05 -
Serve warm or at room temperature, garnished with additional fresh herbs as desired.
# Additional Tips:
01 -
A sprinkle of Parmesan cheese enhances the flavor and adds another layer of texture.
02 -
This salad can be prepared ahead and served chilled or at room temperature.