5.0 from 3 votes
Smashed Potato Salad
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 466 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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
% 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.