Crispy Potato Salad (Printable Version)
You get crunchy smashed potatoes, a pop of citrusy dressing, and herby goodness all mixed together for a craveable dish that’s big on flavor and crunch.
# Everything You’ll Need:
→ Fresh Herbs and Garnish
01 -
1 tablespoon capers (totally optional)
02 -
2 green onions, sliced up
03 -
2 tablespoons chopped fresh parsley
→ Dressing
04 -
1 tablespoon lemon juice
05 -
1 tablespoon Dijon mustard
06 -
60 ml mayonnaise
→ Seasoning and Oil
07 -
0.5 teaspoon black pepper
08 -
1 teaspoon salt
09 -
3 tablespoons olive oil
→ Salad Base
10 -
680 g baby potatoes
# Steps to Cook:
01 -
Top with more fresh herbs if you like, and enjoy it warm or after it’s cooled to room temp.
02 -
Once the potatoes are crispy, dump them into a big bowl. Add in the dressing, toss in parsley, green onions, and some capers. Gently mix till everything’s covered.
03 -
Mix up mayo, Dijon, lemon juice, salt, and black pepper in a bowl. Stir until it looks smooth.
04 -
Get your oven to 220°C. Drain the cooked potatoes, spread them on a tray. Use a fork to press each one flat, drizzle on olive oil, and bake them about 20–25 minutes so they turn extra crispy and brown.
05 -
Fill a big pot with salted water, throw in the potatoes, and let them boil around 12–15 minutes till a fork slides in easily.
# Extra Suggestions:
01 -
A bit of grated Parmesan takes this up a notch in both flavor and crunch.
02 -
You can make this ahead—just keep it chilled until you want it or let it sit at room temp.