Description
Golden, oven-roasted smashed potatoes tossed with a creamy, tangy herb dressing. This potato salad offers crisp edges, fluffy centers, and balanced flavor, making it ideal as a side dish or vegetarian main.
Ingredients
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp paprika
- Salt and black pepper, to taste
Dressing:
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
Instructions
- Boil baby potatoes in salted water for 15–20 minutes until fork-tender. Drain and let steam dry.
- Preheat oven to 425°F (220°C). Place potatoes on a lined baking sheet and gently smash each one.
- Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy.
- In a bowl, whisk together sour cream, mayonnaise, Dijon mustard, vinegar, parsley, and chives.
- Toss warm potatoes with dressing and serve.
Notes
- Use baby Yukon Gold or red potatoes for best texture.
- Toss potatoes while warm to help absorb flavor.
- Add bacon, cheese, or chili flakes for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes