Description
A straightforward recipe for potato salad using smashed, roasted potatoes for texture.
Ingredients
Scale
- 2 lbs small potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh dill
- 1 tablespoon white vinegar
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Toss the small potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast for 25 to 30 minutes until tender.
- Remove potatoes from the oven and let them cool slightly.
- Place the potatoes on a clean surface and gently smash each one with the bottom of a glass or a potato masher until flattened but still mostly intact.
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, celery, dill, and white vinegar.
- Gently fold the smashed potatoes into the dressing mixture until coated.
- Chill for at least 30 minutes before serving.
Notes
- You can substitute sweet relish for the fresh dill if you prefer a sweeter flavor.
- For extra flavor, add 1/4 cup of chopped red onion with the celery.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
- Cholesterol: 15
Keywords: smashed potato salad, roasted potato salad, easy potato salad, side dish