Smashed Potato Salad
User Reviews
5.0
3 reviews
Excellent
Smashed Potato Salad
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This Smashed Potato Salad is a yummy twist on traditional potato salad. The crispy smashed potatoes add texture and flavor while the Boursin cheese makes it extra creamy and delicious!
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Ingredients
- 2.5 pounds baby potatoes yellow or red
- 1/4 cup olive oil
- salt to taste
- pepper to taste
- 5.2 oz Boursin cheese
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 small red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the baby potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.
- Arrange the boiled potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato until it's flattened but still in one piece.
- Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast in the preheated oven until crispy and golden brown, about 20-25 minutes.
- While the potatoes are roasting, prepare the dressing. In a large bowl, mix together the Boursin cheese, mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Stir in the chopped red onion.
- Once the potatoes are done, let them cool for a few minutes. Then add the crispy potatoes to the bowl with the dressing and gently toss until all the potatoes are coated.
- Stir in the chopped parsley and dill. Taste and adjust the seasoning if necessary.
- Serve the crispy smashed potato salad warm or at room temperature.
Notes
- Ensuring the potatoes are completely dry before smashing and roasting them is the secret to achieving the perfect crispiness.
- You're welcome to personalize this recipe with your preferred herbs or additional ingredients like bacon or hard-boiled eggs.
- This salad can be prepared ahead of time and refrigerated. Just remember to bring it to room temperature before serving for the best taste.
- Store the salad in an airtight container in the refrigerator for up to 4 days.
- Ensuring the potatoes are completely dry before smashing and roasting them is the secret to achieving the perfect crispiness.
- You're welcome to personalize this recipe with your preferred herbs or additional ingredients like bacon or hard-boiled eggs.
- This salad can be prepared ahead of time and refrigerated. Just remember to bring it to room temperature before serving for the best taste.
- Store the salad in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
9g
Monounsaturated Fat
10g
Trans Fat
0.03g
Cholesterol
33mg
(11%)
Sodium
341mg
(14%)
Potassium
864mg
(25%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
636IU
(13%)
Vitamin C
44mg
(49%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 33mg | 11% |
| Sodium | 341mg | 14% |
| Potassium | 864mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 44mg | 49% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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