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Crispy Smashed Potato Salad Recipe

Crispy Smashed Potato Salad

Welcome to a delightful culinary adventure with our Crispy Smashed Potato Salad. This dish is not just another side salad; it’s a celebration of flavors and textures that will tantalize your taste buds.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1.5 lb baby potatoes
  • 0.25 cup olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup cherry tomatoes halved
  • 0.5 cup diced red onion
  • 0.5 cup chopped fresh parsley
  • 0.25 cup feta cheese crumbled
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Equipment

  • Large Pot
  • Baking Sheet
  • Fork or Potato Masher
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Sharp Knife
  • Spatula or Wooden Spoon

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes. Drain and let them cool slightly.
  3. Step 3: Place the potatoes on a baking sheet lined with parchment paper. Using a fork or potato masher, gently smash each potato until flattened but still intact.
  4. Step 4: Drizzle olive oil over the smashed potatoes, and season with salt, black pepper, and garlic powder. Toss gently to coat.
  5. Step 5: Bake for 25-30 minutes until golden brown and crispy.
  6. Step 6: While the potatoes are baking, combine cherry tomatoes, red onion, parsley, feta, apple cider vinegar, and Dijon mustard in a large mixing bowl. Toss gently.
  7. Step 7: Once the potatoes are out of the oven, add them to the salad mixture and toss gently to combine.
  8. Step 8: Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.