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This crispy smashed potato salad brings together buttery potatoes with a lively mustard dressing and a shower of fresh herbs for the ultimate side dish. The contrast of creamy insides with a shatteringly crisp crust makes every bite irresistible and the zingy capers make it shine at any meal.
I remember the first time I served this at a backyard barbecue our friends kept sneaking extra spoonfuls and asking for the recipe before the night ended
Ingredients
- Baby potatoes: You want small even-sized potatoes for the best smash and crispy edges Pick smooth potatoes with no green spots
- Olive oil: This helps achieve golden crusty potatoes Use extra virgin if possible for rich flavor
- Salt and black pepper: Season generously at both boiling and dressing steps Taste as you go
- Mayonnaise: The creamy backbone of the dressing Go for full fat and check for a tangy flavor
- Dijon mustard: Adds sharpness and a hint of heat Choose a good quality Dijon for best result
- Lemon juice: Offers freshness and keeps the salad lively Freshly squeezed is best
- Fresh parsley: Adds color and grassy notes Look for bright green bunches
- Green onions: Little pops of oniony flavor Slice thin and choose firm stalks with crisp tops
- Capers: Give a salty tang If using make sure to drain and rinse for milder flavor
Step-by-Step Instructions
- Boil the Potatoes:
- Simmer your baby potatoes in a large pot of salted water for about twelve to fifteen minutes Test by piercing with a fork they should be tender but not falling apart This makes the inside creamy without losing structure
- Smash and Crisp:
- Preheat your oven to four hundred twenty five degrees Fahrenheit Drain potatoes and arrange them on a baking sheet Gently press down with a fork or mug until they flatten but hold together Drizzle with olive oil and sprinkle with salt and pepper Roast for twenty to twenty five minutes until golden and crisp around the edges Flip each potato halfway through for even crunch
- Make the Dressing:
- Whisk together mayonnaise Dijon mustard lemon juice salt and black pepper Taste and adjust seasoning The dressing should be tangy and slightly creamy to coat the potatoes
- Combine:
- Transfer the hot crispy potatoes into a large bowl Add green onions parsley and capers if using Pour the dressing over and gently toss to coat making sure every potato is well covered
- Serve:
- Plate the salad warm or let it reach room temperature Garnish with extra herbs if desired for a fresh finish
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Potato salads always remind me of summer picnics My favorite is adding capers for their salty punch my dad used to sneak a few extra into his serving declaring them his secret ingredient
Storage Tips
Keep the salad chilled in an airtight container for up to three days If serving later give it a quick toss and re-season with a squeeze of lemon or fresh herbs right before eating The crispy edges soften after refrigeration but the flavor improves as everything melds together
Ingredient Substitutions
If you do not have baby potatoes use fingerlings or small Yukon Golds Just make sure to cut them into even pieces for smashing Greek yogurt can substitute half the mayo for a lighter version Try chives or dill in place of parsley and if you skip the capers add a pinch of chopped pickles for brightness
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Serving Suggestions
This salad shines next to grilled meats or roasted fish It can anchor a vegetarian lunch plate with leafy greens or stand alone as part of a brunch spread My favorite is serving it alongside grilled sausage and a heap of arugula for balance
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Frequently Asked Questions About Recipes
- → How can I get those potatoes extra crunchy?
When you’ve boiled your potatoes, lightly press to flatten them a bit, pour on some olive oil and pop them in a hot oven till they’re crispy and beautifully browned.
- → Will this dish hold up if I prep it early?
Totally, just fix it ahead and chill it or keep it at room temp. Letting it sit actually makes the flavors come together even more.
- → Which herbs will give this salad the best taste?
Green onions and fresh parsley are awesome here, but don’t be shy about tossing in chopped tarragon, dill, or chives for your own twist.
- → Can I make this without any dairy in it?
For sure—just grab a non-dairy mayo and skip the cheese if you want to keep things dairy-free.
- → Is there an easy swap for capers?
Try sliced olives or chopped pickles, or just leave them out if they’re not your thing—still tasty!