Crispy Smashed Potato Salad
Serves 620 mins prep50 mins cook
This Crispy Smashed Potato Salad features tender baby gold potatoes smashed and roasted to a crisp, combined with a creamy salad made from yogurt, Boursin cheese, mustard, and fresh vegetables. A delightful side dish that pairs well with any meal.
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What you need
Instructions
1: Preheat the oven to 425°F. Drizzle about 1 tablespoon of olive oil onto a sheet pan and set aside. 2: Bring a large pot of salted water to a boil. Add the potatoes and cook for about 10 to 14 minutes, until fork tender. Drain the water, then place the potatoes onto the sheet pan. 3: Use the bottom of a flat-bottomed cup to mash the potatoes. Drizzle with a couple more tablespoons of olive oil, then season with salt and pepper. Place the potatoes in the oven for about 30 to 40 minutes, tossing a few times. They are done when they are crisp. 4: While the potatoes roast, make the remaining salad. Add the yogurt, Boursin, mustard, salt, dill, and pepper to a large bowl and whisk until smooth. Add the cucumber, bell pepper, red onion, and parsley, then mix together to make a creamy mixture. 5: When the potatoes are done, chop them up if they are not broken into small pieces. Add most of the potatoes to the creamy mixture, reserving a small handful to top off the salad. Toss everything together until the potatoes are well coated. 6: Serve the potatoes topped with the reserved crispy potatoes and the parsley.View original recipe