Crispy Smashed Potato Salad

Ingredients

• 2 lb Baby Red Potatoes (washed, whole baby red potatoes)
• 4 tbsp Olive Oil (extra virgin recommended)
• 1 tsp Salt (kosher or sea salt, to taste)
• 0.5 tsp Black Pepper (freshly ground, to taste)
• 0.5 tsp Garlic Powder (optional, for extra flavor)
• 0.33 cup Green Onions (white and green parts, finely chopped)
• 0.25 cup Radishes (finely chopped)
• 0.66 cup Mayonnaise (regular or gluten‑free, can increase for extra creaminess)
• 1 tbsp Dijon Mustard (adds tang, can substitute yellow mustard)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Boil Potatoes

   Place the 2 lb of baby red potatoes in a large pot, cover with cold water, bring to a boil, then reduce to a simmer and cook for about 25 minutes until fork‑tender.

   Time: PT25M

2. Prep Baking Sheet

   Line a baking sheet with parchment paper and drizzle a thin layer of olive oil, spreading it evenly.

   Time: PT3M

3. Smash Potatoes

   Drain the boiled potatoes, let steam off for a minute, then arrange them on the prepared sheet. Using the bottom of a jar or a sturdy cup, press each potato until flattened but still intact.

   Time: PT5M

4. First Oil & Seasoning

   Drizzle the smashed potatoes with 2 tbsp olive oil and sprinkle with salt and pepper.

   Time: PT2M

5. First Bake

   Place the sheet in a pre‑heated oven at 450°F and bake for 15 minutes until the edges start to turn golden.

   Time: PT15M

   Temperature: 450°F

6. Flip & Second Seasoning

   Remove the sheet, flip each potato, drizzle another 2 tbsp olive oil, sprinkle ½ tsp garlic powder, and add a little more salt and pepper.

   Time: PT3M

7. Second Bake

   Return the potatoes to the oven and bake another 15 minutes until crisp and deep golden brown.

   Time: PT15M

   Temperature: 450°F

8. Cool & Chop Potatoes

   Allow the potatoes to cool for a few minutes, then transfer to a cutting board and chop into bite‑size pieces.

   Time: PT5M

9. Chop Vegetables

   Finely chop 1/3 cup green onions and 1/4 cup radishes while the potatoes cool.

   Time: PT4M

10. Mix Dressing & Combine

    In a large mixing bowl combine the chopped potatoes, green onions, radishes, 2/3 cup mayonnaise, 1 tbsp Dijon mustard, and season with additional salt and pepper to taste. Stir until everything is evenly coated.

    Time: PT5M

11. Garnish & Serve

    Transfer the salad to a serving bowl, sprinkle with chopped fresh parsley, and serve at room temperature.

    Time: PT2M

Nutrition Facts

Calories

437

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g