Description
Experience the ultimate potato salad with this recipe featuring shatteringly crispy exteriors and creamy interiors. Tossed in a vibrant, tangy herb dressing, it’s a guaranteed crowd-pleaser.
Ingredients
- 2 lbs small to medium waxy potatoes (Yukon Gold, red, or new potatoes)
- 1/4 cup extra virgin olive oil, plus more for dressing
- 1/4 cup apple cider vinegar (or fresh lemon juice)
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup finely chopped red onion
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prep and Boil the Potatoes: Wash potatoes thoroughly. Place in a large pot, cover with cold salted water, bring to a boil, then simmer until fork-tender (15-20 mins). Drain and cool slightly.
- 2. Smash for Maximum Crispiness: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Gently smash each potato to 1/2-3/4 inch thick. Drizzle with olive oil, season with salt and pepper.
- 3. Roast to Golden Perfection: Roast for 25-35 minutes, flipping halfway, until deeply golden and crispy.
- 4. Craft the Flavorful Dressing: While potatoes roast, whisk together olive oil, apple cider vinegar, Dijon, minced garlic, red onion, dill, parsley, and chives. Season with salt and pepper.
- 5. Assemble and Serve: Transfer warm (not hot) roasted potatoes to a bowl. Pour dressing over and gently toss to coat. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 35 mins