Crispy Smashed Potato Salad

Name: Crispy Smashed Potato Salad
Total time: 1 h 35 min
Yield: 4 serving
Ingredients: 500 g baby potatoes; 30 g salted butter; ½ teaspoon sweet paprika; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon dried rosemary; ¼ teaspoon cooking salt; ¼ cup sour cream; 1 tablespoon mayonnaise; 1½ teaspoon Dijon mustard; 2 teaspoon fresh lemon juice; ¼ teaspoon cooking salt; 6 shallots (green/spring onions); ⅓ cup fresh parsley (firmly packed); 2 tablespoon finely chopped fresh chives

User Reviews

0.0

0 reviews

Unrated

Total Time
1 hr 35 mins
Servings
4
Calories
195 kcal
Course
Side Dish
Cuisine
International

Crispy Smashed Potato Salad

Zara Shaw

Report

Crispy Smashed Potato Salad is a delicious new spin on a traditional potato salad recipe. It combines the texture of crispy potatoes and a rich and creamy herb dressing.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

500 g baby potatoes
30 g salted butter melted
½ teaspoon sweet paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried rosemary
¼ teaspoon cooking salt

Dressing Ingredients

¼ cup sour cream
1 tablespoon mayonnaise
1½ teaspoon Dijon mustard
2 teaspoon fresh lemon juice
¼ teaspoon cooking salt
6 shallots (green/spring onions) finely sliced
⅓ cup fresh parsley (firmly packed) finely chopped
2 tablespoon finely chopped fresh chives

Add to Shopping List

Instructions

Preheat oven to 200c.
Place the potatoes into a large pot of water and boil until they are fork-tender (from 16 - 20 minutes depending on their size).
Drain the potatoes and place them on a baking sheet, spacing them out evenly.
Use tongs to hold them while you cut a cross into the centre of each potato (don't cut all the way through).
Combine the butter and spices then set aside.
Flip the potatoes over and crush them with a potato masher (see my notes).
Brush the potatoes with ⅔ of the butter mixture then bake for 40 minutes.
Remove the potatoes from the oven and flip them over (as best you can), breaking up any larger pieces as you go.
Brush potatoes with the remaining butter mixture (see my notes) and bake for a further 20 minutes or until golden brown and crispy.
Meanwhile, combine the dressing ingredients.
Combine dressing and potatoes in a bowl, mixing lightly to incorporate and serve immediately.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Cutting a cross into the potatoes lets the steam escape, this helps them get extra crispy.
Don't completely flatten the potatoes with the masher, you want to leave some of the potato to stay fluffy on the inside for more texture.
Reheat the remaining butter mixture for a few seconds in the microwave if needed.

Nutrition Information

Show Details

Calories 195kcal (10%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 22mg (7%) Sodium 135mg (6%) Potassium 665mg (19%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 1083IU (22%) Vitamin C 37mg (41%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 195 kcal

% Daily Value*

Calories	195kcal	10%
Carbohydrates	26g	9%
Protein	4g	8%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	22mg	7%
Sodium	135mg	6%
Potassium	665mg	14%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	1083IU	22%
Vitamin C	37mg	41%
Calcium	64mg	6%
Iron	2mg	11%