You’ve had smashed potatoes, and you’ve had potato salad… but have you had SMASHED POTATO SALAD?! This herby, crunchy, and crispy potato salad is going to rock your world!! Smashed potatoes, celery, green and red onion, parsley, dill, and a Dijon caper vinaigrette — so much flavor!!!
Potato Salad
1 pound baby gold potatoes
2 1/2 tbsp olive oil, divided
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp salt
2 stalks celery, finely chopped
2 stalks green onion, finely chopped
1/4 thinly sliced red onion, soaked in water for 15 minutes
Handful of parsley, roughly chopped
2 tbsp roughly chopped dill
Dressing
1 1/2 tbsp Dijon mustard
1 large clove garlic, finely minced
1 tbsp capers, roughly chopped
4 tbsp red wine vinegar
Juice of 1/2 lemon
Preheat oven to 425 F. Add potatoes to a large pot, cover with water, and bring to a boil. Cook for about 30-35 min until potatoes are tender and easily pierced with a fork. Drain in a colander and let potatoes set for 5 minutes to cool.
Add the potatoes to a bowl along with 1 1/2 tbsp olive oil, garlic powder, onion powder, oregano, and salt. Toss until potatoes are coated, and add to a parchment paper lined baking sheet. Smash the potatoes with the bottom of a glass, and then drizzle on the remaining 1 tbsp olive oil. Bake for about 40 minutes until potatoes are golden and crispy.
While potatoes are baking, prepare your veggies and your dressing (mix dressing ingredients together in a small bowl). When potatoes are ready, let them cool slightly so they’re no longer hot, and then add to a large bowl. Add remaining salad ingredients, and drizzle in the salad dressing. Toss until potatoes are evenly coated. Taste, and season with more salt and pepper if desired.