potato salad

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Elevate the traditional potato salad with this crispy smashed potato salad.

If you were to ask my husband what his favorite salad is, he would say a potato salad. And a good potato salad is a staple at every summer bbq or picnic.  This crispy smashed potato salad is the absolute best version of a potato salad. Roasting the potatoes brings out a richer flavor and then they are baked until crisp to perfection to add a satisfying salty crunch.  Serve with some grilled steak (like my steak charcuterie board) or chicken.

The best crispy smashed potato salad

Ingredients:

• 1 bag of yukon gold potatoes
• 1 English cucumber, diced
• 1/4 red onion, diced
• 1 cup sour cream
• 1/2 cup mayo
• 2 tsp Dijon mustard
• 2 tsp red wine vinegar
• 1 tsp garlic, minced
• Juice of 1/2 lemon
• 1/4 cup dill, chopped
• salt/pepper

Directions:

1.) Preheat the oven to 400 degrees F.

2.) Start by boiling the potatoes in water until soft.

3.) Line a baking sheet with parchment paper and place the potatoes on the baking sheet. Using a spoon or a shot glass, press down on each potato, smashing them.

4.) Drizzle with olive oil and salt and bake in the oven until crispy and golden, about 50 minutes-1 hour.

5.) In a large bowl, add the roasted potatoes (reserve some to the side to garnish) and the chopped cucumbers.

6.) In a smaller bowl, whisk together the sour cream, mayo, lemon juice, red wine vinegar, garlic, dill, salt and pepper.

7.) When ready to serve, pour the dressing onto the potatoes and cucumbers, mix well until coated.

8.) Garnish the top with the extra roasted potatoes.

Enjoy!!!!

 

 

 

For more of my favorite salads click here to see the all.

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