Discover the delightful combination of flavors and textures in this Viral Green Crispy Smashed Potato Salad. With its crispy smashed potatoes and herbaceous creamy dressing, this dish is not just a side; it’s a celebration of fresh ingredients perfect for summer gatherings.
Ingredients
Scale:
2 pounds small to medium baby potatoes, preferably Yukon Gold or red potatoes for their buttery flavor
3 tablespoons olive oil, plus extra for drizzling
1 teaspoon salt, preferably sea salt for a more robust flavor
1/2 teaspoon black pepper, freshly ground for best taste
1/2 cup vegan mayonnaise or regular mayonnaise; choose a high-quality brand for richer flavor
1 tablespoon Dijon mustard, which adds a tangy kick to the dressing
2 tablespoons apple cider vinegar, a great choice for balancing flavors
1 tablespoon fresh lemon juice, preferably from a freshly squeezed lemon for brightness
1 teaspoon garlic powder, or substitute with fresh minced garlic for a more intense flavor
Salt and pepper to taste, adjusting as needed for personal preference
1/4 cup chopped fresh parsley, adding freshness to each bite
1/4 cup chopped green onions, which lend a mild onion flavor and crunch
1/4 cup chopped dill (optional), for an aromatic and slightly tangy touch
1/4 cup cherry tomatoes, halved (optional), providing a juicy and colorful contrast
1/4 teaspoon red pepper flakes (optional for heat), which can elevate the flavor profile
Instructions
Place the baby potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are fork-tender, which should take about 15-20 minutes.
While the potatoes are boiling, preheat your oven to 425°F (220°C). This high temperature is essential for achieving that perfect crispy exterior.
Drain the cooked potatoes and let them cool slightly for a few minutes. On a parchment-lined baking sheet, use the bottom of a glass or a potato masher to gently smash each potato until flattened but still intact.
Drizzle the smashed potatoes with olive oil, then sprinkle with salt and black pepper. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown. Flip halfway through for even crispiness.
In a mixing bowl, combine vegan mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, and garlic powder. Whisk until smooth, ensuring there are no lumps.
In a large bowl, gently combine the crispy smashed potatoes, chopped parsley, green onions, and dill. Drizzle with the creamy dressing and toss to coat everything evenly.
Top with cherry tomatoes, if using, and a sprinkle of red pepper flakes for added heat. Serve warm or at room temperature.
