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Smashed Potato Salad

A comforting blend of creamy potatoes, fresh herbs, and a zingy dressing that leaves taste buds dancing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds baby potatoes
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Fork or potato masher
  • Measuring cups and spoons
  • Serving spoon

Method
 

  1. Place the baby potatoes in a large pot and cover them with cold water.
  2. Bring the water to a boil and cook the potatoes for 15-20 minutes or until fork-tender.
  3. Drain the potatoes using a colander and let them cool slightly.
  4. Transfer the potatoes to a mixing bowl and gently smash them, leaving some chunks.
  5. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
  6. Stir in the chopped chives and parsley into the dressing.
  7. Pour the dressing over the smashed potatoes and gently stir to combine.
  8. Taste the salad and season with salt and pepper.
  9. Let the salad chill in the refrigerator for at least 30 minutes.

Notes

Great for potlucks, barbecues, or a cozy family dinner.