Ingredients:
– 1 pound baby potatoes
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1/4 cup green onions, chopped
– 1/2 teaspoon garlic powder
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
1. Begin by boiling the baby potatoes in a large pot of salted water until they are fork-tender, about 15-20 minutes.
2. Once cooked, drain the potatoes and let them cool for a few minutes.
3. Preheat your oven to 450°F (230°C).
4. Place the cooled potatoes on a baking sheet and gently smash each potato with the bottom of a glass or a spatula until they are about 1/2 inch thick.
5. Drizzle olive oil over the smashed potatoes and season with salt, pepper, and garlic powder.
6. Bake in the preheated oven for about 20-25 minutes, or until they are golden and crispy.
7. While the potatoes are baking, prepare the dressing by mixing mayonnaise, Dijon mustard, chopped green onions, salt, and pepper in a bowl.
8. Once the potatoes are out of the oven and cooled slightly, toss them in the dressing until well-coated.
9. Transfer the potato salad to a serving dish and garnish with fresh parsley. Serve warm or at room temperature.
Nutritional Information:
This crispy smashed potato salad is approximately 250 calories per serving, with around 5 grams of protein, 12 grams of fat, and a good dose of vitamins from the potatoes and green onions.
Time: Preparation time: 10 minutes | Cooking time: 45 minutes
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