Description
A crispy, creamy, and herb-packed twist on traditional potato salad. This dish features golden smashed potatoes roasted to perfection and tossed in a tangy mayo-mustard dressing with fresh herbs and crunchy veggies.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- 1 small red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil baby potatoes in salted water until fork-tender, about 15–20 minutes. Drain and cool slightly.
- Place potatoes on baking sheet. Gently smash each one with a glass or potato masher.
- Drizzle with olive oil and sprinkle with salt. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
- In a bowl, mix mayonnaise, Dijon mustard, red bell pepper, red onion, and parsley. Season with salt and pepper.
- Let roasted potatoes cool slightly, then gently toss with dressing.
- Serve warm or at room temperature. Garnish with extra parsley if desired.
Notes
- Use parchment paper for easy cleanup and better crisping.
- Let potatoes cool slightly before adding dressing to avoid greasiness.
- Great served warm, but also delicious at room temperature.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg