Description
A potato salad recipe featuring small potatoes boiled, smashed, and baked until crispy, then tossed in a tangy, creamy dressing.
Ingredients
Scale
- 2 lbs small Yukon Gold potatoes
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh chives
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Preheat your oven to 425°F (220°C). Place the potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender, about 15 to 20 minutes. Drain the potatoes well.
- Place the drained potatoes on a large, rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it is flattened to about 1/2 inch thick. Do not smash them completely flat.
- Roast the smashed potatoes for 20 minutes. Drizzle the remaining 1 tablespoon of olive oil over them, flip carefully, and roast for another 10 to 15 minutes, or until the edges are deeply golden brown and crispy.
- While the potatoes cool slightly, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a separate bowl, combine the slightly cooled crispy potatoes, celery, red onion, chives, and chopped eggs (if using).
- Pour the dressing over the potato mixture. Gently fold everything together until the potatoes are coated. Avoid overmixing to keep the crispy edges intact.
- Serve the salad warm or at room temperature for the best texture contrast.
Notes
- Yukon Gold potatoes work best because they hold their shape well after boiling and crisp up nicely.
- For extra crispiness, you can finish the potatoes under the broiler for the last minute, watching closely to prevent burning.
- If you prefer an air fryer method, cook the oiled and smashed potatoes at 380°F (195°C) for 12 to 15 minutes, shaking halfway through.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3
- Sodium: 450
- Fat: 19
- Saturated Fat: 3
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 75