Description
A delicious and creamy smashed potato salad with a tangy dressing and fresh herbs.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add baby potatoes and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, gently smash each potato with the back of a fork or a potato masher.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the smashed potatoes, chives, and parsley to the dressing. Gently fold to combine, being careful not to break the potatoes too much.
- Taste and adjust seasoning as needed. Serve warm or chilled.
Notes
- Feel free to add diced celery or red onion for extra crunch.
- This salad can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 4
- Cholesterol: 5
Keywords: smashed potato salad, creamy potato salad, easy potato salad, summer salad, side dish