Description
Creamy “Smashed Potato Salad” brings Mediterranean coastal flavors to your summer gathering, combining rustic charm with fresh herbs and zesty dressing. Crisp potato edges and tangy notes will have you craving seconds at every backyard feast.
Ingredients
Scale
Potatoes
- 2 lbs (900 g) red potatoes
- 1/2 lb (225 g) baby potatoes
Herbs and Seasonings
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh parsley
- 1 tsp dried dill
- 1 tsp kosher salt
- 1/2 tsp black pepper
Dressing and Binding Ingredients
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tbsp dijon mustard
- 2 tbsp olive oil
- 2 whole green onions, chopped
- 2 whole eggs, hard-boiled and chopped
Instructions
- Scrub red and baby potatoes thoroughly to remove any dirt, leaving skins intact for added texture and nutrition.
- Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are tender but not falling apart.
- Drain potatoes and spread on a baking sheet. Gently smash each potato using a fork or potato masher, creating rustic, uneven surfaces.
- Allow smashed potatoes to cool to room temperature for about 10 minutes, ensuring they release excess moisture.
- Whisk mayonnaise, sour cream, dijon mustard, and olive oil in a large mixing bowl until smooth and creamy.
- Chop hard-boiled eggs, green onions, chives, and parsley into fine, uniform pieces.
- Add cooled smashed potatoes to the dressing, gently folding to coat each potato without breaking them completely.
- Sprinkle dried dill, kosher salt, and black pepper over the potatoes, mixing carefully to distribute seasonings evenly.
- Fold in chopped eggs, green onions, chives, and parsley, creating a colorful and flavorful potato salad.
- Refrigerate for at least 30 minutes to allow flavors to meld together before serving chilled or at room temperature.
Notes
- Rinse potatoes thoroughly to prevent any gritty texture and ensure clean, fresh flavor.
- Keep potato skins on for extra nutrition, fiber, and rustic appeal in the final dish.
- Avoid overcooking potatoes to maintain their structural integrity and prevent mushy consistency.
- Gently smash potatoes to create crispy edges and varied surface textures for more interesting mouthfeel.
- Use room temperature ingredients for smoother, more evenly blended dressing.
- Adjust seasoning gradually, tasting as you go to achieve perfect balance of flavors.
- Make this dish vegetarian-friendly by omitting eggs and adding extra herbs or chopped pickles for crunch.
- Prepare ahead and store in refrigerator for up to 3 days, allowing flavors to develop and intensify.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 240
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg