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!
Servings: 6
Calories: 466kcal
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.
Nutrition
Calories: 466kcal | Carbohydrates: 36g | Protein: 6g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 341mg | Potassium: 864mg | Fiber: 5g | Sugar: 3g | Vitamin A: 636IU | Vitamin C: 44mg | Calcium: 56mg | Iron: 2mg