Smashed Potato Salad

• gesamtzeit: 1 hour 17 minutes

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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

Anweisungen

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.