Description
A delightful combination of crunchy and creamy, this potato salad is perfect for summer barbecues and potlucks.
Ingredients
- 1.5 lbs baby potatoes
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh herbs (parsley, dill, chives)
- 1/4 cup green onions, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Bring a pot of salted water to a boil and add the baby potatoes. Cook until they are fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly until manageable.
- Drizzle the potatoes with olive oil on a baking sheet, then season with salt and pepper according to your taste.
- Using a fork or a potato masher, gently smash each potato until it’s about 1/2 inch thick.
- Roast the smashed potatoes in the preheated oven for 20-25 minutes or until they are golden brown and crispy.
- While the potatoes are roasting, prepare the dressing. In a large bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and the chopped fresh herbs. Mix well until smooth.
- Once the potatoes are crispy and fragrant, toss them in the dressing while they are still warm.
- Garnish with chopped green onions before serving for a fresh touch.
Notes
Use uniform-sized potatoes and don’t overcrowd the baking sheet for best results.