Description
Crispy smashed potatoes tossed in a creamy, tangy dressing with pickles and herbs, creating a perfect balance of crunch and flavor in every bite.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 1/3 cup pickles, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F and line a baking sheet.
- In a bowl, mix mayonnaise, Dijon mustard, ketchup, salt, and black pepper until smooth.
- Boil the baby potatoes in salted water for about 15 minutes until fork tender, then drain and let them dry slightly.
- Place the potatoes on the baking sheet, gently smash them, and drizzle with olive oil.
- Roast for 25 minutes until golden and crispy on the edges.
- Toss the warm potatoes with the dressing, then fold in pickles and parsley.
- Serve warm or slightly cooled.
Notes
- Do not overcrowd the baking sheet to ensure crispiness.
- Let the potatoes dry before roasting for better texture.
- Toss potatoes while warm so they absorb the dressing well.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: smashed potato salad, crispy potatoes, creamy potato salad, easy side dish, picnic recipes