Crispy Smashed Potato Salad

Ingredients:
– 2 pounds of baby potatoes
– 1/4 cup of mayonnaise
– 1 tablespoon of Dijon mustard
– 1 teaspoon of garlic powder
– 1/2 cup of chopped green onions
– 1/2 cup of cooked bacon, crumbled
– Salt and pepper to taste
– Olive oil for drizzling
– Fresh parsley for garnish
Instructions:
1. Begin by washing the baby potatoes thoroughly and place them in a large pot. Cover with water and sprinkle with salt.
2. Bring the water to a boil, then reduce heat and simmer for about 15-20 minutes until the potatoes are tender but not falling apart.
3. Preheat your oven to 425°F (220°C).
4. Drain the potatoes and let them cool slightly. Once cool enough to handle, place them on a baking sheet lined with parchment paper.
5. Using a sturdy glass or the back of a fork, gently smash each potato until flattened but still intact.
6. Drizzle the smashed potatoes with olive oil, then sprinkle with salt, pepper, and garlic powder.
7. Bake in the preheated oven for about 25-30 minutes or until the potatoes are golden brown and crispy.
8. While the potatoes are baking, prepare the dressing by mixing mayonnaise, Dijon mustard, and a pinch of salt and pepper in a small bowl.
9. Once the potatoes are ready, remove them from the oven and allow them to cool for a few minutes.
10. In a large mixing bowl, combine the crispy potatoes, chopped green onions, and crumbled bacon.
11. Pour the dressing over the potato mixture and toss gently to coat everything evenly.
12. Garnish with fresh parsley before serving and enjoy your delicious crispy smashed potato salad!
Nutritional Information:
This salad serves about 4-6 and contains approximately 250 calories per serving, with 6g of protein and 14g of fat, offering a satisfying and flavorful side dish.
Time: Preparation time: 10 minutes | Cooking time: 55 minutes
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