Smashed Potato Salad Secrets (Printer-Friendly Version)
Creamy smashed potatoes tossed with tangy dressing, green onions, and parsley—perfect for gatherings and quick to make.
# Required Ingredients:
→ Salad Base
01 -
900 g baby potatoes
→ Dressing
02 -
120 ml mayonnaise
03 -
60 ml sour cream
04 -
15 ml Dijon mustard
→ Aromatics & Garnish
05 -
2 green onions, chopped
06 -
15 g fresh parsley, chopped
07 -
Salt, to taste
08 -
Black pepper, to taste
# Step-by-Step Instructions:
01 -
Fill a large pot with water and a generous pinch of salt. Bring to a boil, then add baby potatoes. Cook for 15–20 minutes until fork-tender but not mushy.
02 -
Drain the boiled potatoes and let them cool slightly. Gently press each potato with a fork until slightly smashed but still holding their shape.
03 -
In a medium bowl, whisk together mayonnaise, sour cream, and Dijon mustard until smooth.
04 -
Carefully fold the smashed potatoes into the dressing, mixing gently to coat without breaking up the potatoes further.
05 -
Stir in chopped green onions and parsley until evenly distributed throughout the salad.
06 -
Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Handy Cooking Tips:
01 -
For best flavor, use fresh herbs and chill the salad before serving.
02 -
Adjust the amount of mayonnaise or sour cream to achieve your preferred creaminess.
03 -
This salad can be made a day ahead and stored covered in the refrigerator.