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Region: AR
Tuesday 06 October 2026 21:02:21 GMT
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Crispy Crushed Potato Salad Ingredients For the Crispy Potatoes: 1½ lb (700 g) baby potatoes 2 tbsp olive oil 1 tsp garlic powder 1 tsp paprika ½ tsp Italian seasoning ½ tsp salt ½ tsp black pepper For the Creamy Dressing: ½ cup mayonnaise 2 tbsp sour cream 1 tbsp Dijon mustard 1 tbsp lemon juice 1 tsp honey 1 garlic clove, minced Salt & black pepper, to taste For the Salad: ¼ cup finely chopped red onion 2 green onions, sliced 2 tbsp fresh parsley, chopped 1 tbsp fresh dill, chopped A pinch of chili flakes (optional) Instructions Boil the baby potatoes in salted water for 15–20 minutes, until fork-tender. Drain and let them cool slightly. Place each potato on a baking tray and gently crush/flatten it with the bottom of a glass. Drizzle with olive oil and season with garlic powder, paprika, Italian seasoning, salt, and black pepper. Bake at 425°F (220°C) for 30–40 minutes, flipping halfway, until the edges are beautifully golden and crispy. Meanwhile, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, honey, garlic, salt, and pepper. Let the crispy potatoes cool for a few minutes, then place them in a large bowl. Add red onion, green onions, parsley, and dill. Pour over the creamy dressing and gently toss until everything is coated. Finish with extra herbs, cracked black pepper, and chili flakes.
Crispy Crushed Potato Salad Ingredients For the Crispy Potatoes: 1½ lb (700 g) baby potatoes 2 tbsp olive oil 1 tsp garlic powder 1 tsp paprika ½ tsp Italian seasoning ½ tsp salt ½ tsp black pepper For the Creamy Dressing: ½ cup mayonnaise 2 tbsp sour cream 1 tbsp Dijon mustard 1 tbsp lemon juice 1 tsp honey 1 garlic clove, minced Salt & black pepper, to taste For the Salad: ¼ cup finely chopped red onion 2 green onions, sliced 2 tbsp fresh parsley, chopped 1 tbsp fresh dill, chopped A pinch of chili flakes (optional) Instructions Boil the baby potatoes in salted water for 15–20 minutes, until fork-tender. Drain and let them cool slightly. Place each potato on a baking tray and gently crush/flatten it with the bottom of a glass. Drizzle with olive oil and season with garlic powder, paprika, Italian seasoning, salt, and black pepper. Bake at 425°F (220°C) for 30–40 minutes, flipping halfway, until the edges are beautifully golden and crispy. Meanwhile, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, honey, garlic, salt, and pepper. Let the crispy potatoes cool for a few minutes, then place them in a large bowl. Add red onion, green onions, parsley, and dill. Pour over the creamy dressing and gently toss until everything is coated. Finish with extra herbs, cracked black pepper, and chili flakes.

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