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Crispy Smashed Potato Salad Recipe (Perfect for Summer!)

Crispy Smashed Potato Salad

Welcome to the delightful world of Crispy Smashed Potato Salad! If you're looking for a dish that combines the heartiness of potatoes with the freshness of vegetables, you've just hit the jackpot. This recipe is a perfect blend of textures and flavors, making it an ideal addition to your summer barbecue or a comforting side for any meal.
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Cook Time 30 minutes
Total Time 30 minutes
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds baby potatoes
  • Salt and pepper, to taste

Equipment

  • Large pot for boiling potatoes
  • Baking Sheet
  • Glass or potato masher for smashing
  • Mixing bowls for combining ingredients
  • Whisk for making the dressing
  • Measuring Spoons and Cups
  • Serving spoon for tossing the salad

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
  3. Step 3: On a large baking sheet, place the cooked potatoes. Gently smash each potato to about 1/2 inch thickness.
  4. Step 4: Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast for 25-30 minutes until crispy and golden brown.
  5. Step 5: In a large bowl, combine cherry tomatoes, red onion, cucumber, parsley, and feta cheese (if using).
  6. Step 6: In a small bowl, whisk together red wine vinegar, Dijon mustard, and honey.
  7. Step 7: Once the potatoes are out of the oven, add them to the bowl with the vegetable mixture and gently toss.
  8. Step 8: Serve and enjoy warm or at room temperature.

Notes

This recipe is incredibly versatile; you can customize it with your favorite herbs or vegetables, or substitute the feta cheese for a dairy-free option.