Smashed Potato Salad = Next-Level Flavor

Ingredients

• 2 lb Red Potatoes (medium‑size, scrubbed; skins left on for extra texture)
• 2 tbsp Olive Oil (extra‑virgin, for roasting)
• 1 tbsp Kosher Salt (for boiling water and seasoning potatoes)
• 1/2 cup Mayonnaise (full‑fat for best flavor)
• 2 tbsp Dijon Mustard (smooth, stone‑ground preferred)
• 2 large Celery Stalks (thinly sliced)
• 1/4 cup Red Onion (finely diced; optional for milder flavor use white onion)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 1/2 tsp Black Pepper (freshly ground)

Instructions

1. Boil Potatoes

   Place the potatoes in a large pot, cover with cold water, add 1 tbsp kosher salt, and bring to a boil over high heat. Reduce to a simmer and cook until a fork slides easily into the center, about 15 minutes.

   Time: PT15M

2. Drain and Cool

   Drain the potatoes in a colander and let them sit for 5 minutes to steam off excess moisture. Transfer to a cutting board and allow to cool slightly (warm, not hot).

   Time: PT5M

3. Preheat Oven

   While the potatoes are cooling, preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

4. Smash Potatoes

   Line a baking sheet with parchment paper. Place each potato on the sheet and gently press down with a fork or the bottom of a glass until each potato is flattened to about 1/2‑inch thickness, leaving the skin intact.

   Time: PT5M

5. Roast Until Crispy

   Drizzle the smashed potatoes with 2 tbsp olive oil, sprinkle with a pinch of salt and pepper, and roast in the preheated oven for 20 minutes, flipping halfway through, until the edges are golden and crisp.

   Time: PT20M

   Temperature: 425°F

6. Make Dressing

   In a mixing bowl, whisk together 1/2 cup mayonnaise and 2 tbsp Dijon mustard until smooth. Season with a pinch of salt and 1/2 tsp black pepper.

   Time: PT3M

7. Prep Vegetables

   Thinly slice 2 celery stalks and finely dice 1/4 cup red onion. Set aside.

   Time: PT5M

8. Combine Salad

   Transfer the roasted smashed potatoes to a large bowl. Add the sliced celery, diced onion, and chopped parsley. Pour the mayo‑Dijon dressing over everything and gently toss until evenly coated.

   Time: PT5M

9. Chill (Optional)

   Cover the bowl and refrigerate for at least 15 minutes before serving to let flavors meld.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g