Description
A delightful salad combining crispy smashed potatoes with creamy dressing and fresh veggies, perfect for any gathering.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup diced celery
- 1/2 cup chopped green onions
- 1/2 cup diced red bell pepper
- Fresh herbs (such as dill or parsley) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Boil salted water in a large pot and cook the baby potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- On a baking sheet, smash each potato with a fork or potato masher.
- Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, salt, and pepper.
- Bake the potatoes in the oven for 25-30 minutes until golden and crispy.
- In a mixing bowl, combine sour cream, mayonnaise, and Dijon mustard, whisking until smooth.
- Once the potatoes are done, add them to the dressing and fold in the diced celery, green onions, and red bell pepper.
- Garnish with fresh herbs and serve warm or chilled.
Notes
For added flavor, consider incorporating seasonal herbs or spices. Serve the salad warm for the best taste, or refrigerate it for a refreshing cold option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg