Description
This smashed potato salad features crispy baby potatoes, fresh cherry tomatoes, red onion, and parsley, all tossed in a creamy dressing. It’s a perfect side dish or light meal, combining comforting flavors with vibrant ingredients for a crowd-pleasing experience.
Ingredients
Scale
- 2 pounds baby potatoes
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
Instructions
- Wash the baby potatoes thoroughly under cold water to remove any dirt.
- Place the washed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until fork-tender.
- Drain the potatoes in a colander and let them cool for a few minutes.
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- Once the potatoes are cool enough to handle, place them on the prepared baking sheet, leaving space between each potato.
- Using the bottom of a glass or a potato masher, gently press down on each potato until flattened to about 1/2 inch thickness.
- In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Drizzle the seasoned olive oil mixture over the smashed potatoes, coating them evenly.
- Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Chop the cherry tomatoes in half.
- Finely chop the red onion. Soak in cold water for 10 minutes if desired to mellow the flavor.
- Chop the fresh parsley and set aside.
- If using feta cheese, crumble it into small pieces.
- In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and fresh lemon juice. Whisk until smooth.
- Taste the dressing and adjust seasoning if necessary.
- In a large bowl, combine the baked smashed potatoes, cherry tomatoes, red onion, parsley, and feta cheese (if using).
- Drizzle the dressing over the salad and gently toss to combine.
- Serve warm or at room temperature, and enjoy!
Notes
- Feel free to customize the salad by adding other vegetables or herbs of your choice.
- For a vegan version, substitute mayonnaise with a plant-based alternative and omit feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes