Description
Indulge in the delightful crunch and tang of Honey Mustard Crispy Smashed Potato Salad. This innovative dish transforms tender baby gold potatoes into a crispy sensation, perfectly seasoned and drizzled with a zesty honey mustard dressing. Ideal for gatherings, picnics, or casual family dinners, this salad combines hearty textures with refreshing flavors that will keep everyone coming back for more. Plus, it’s easy to prepare ahead of time, making it perfect for meal prep and leftovers throughout the week.
Ingredients
Scale
- 3 pounds baby gold potatoes
- 4 teaspoons kosher salt, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 2 teaspoons yellow mustard
- 1/4 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1/3 cup chopped dill pickle
- 1/4 cup sliced green onion
- 1/4 cup diced celery
- 1/3 cup chopped turkey bacon
Instructions
- Boil the baby gold potatoes in salted water until fork-tender, about 12 to 15 minutes; drain.
- Preheat oven to 425°F (220°C). Smash boiled potatoes on a lined baking sheet until about 1/2-inch thick.
- Drizzle with olive oil and season with remaining salt and pepper. Roast for 40 to 50 minutes until crispy.
- In a bowl, whisk together honey, mustards, mayonnaise, and vinegar until smooth.
- Toss the roasted potatoes in dressing and mix in your choice of chopped dill pickle, green onion, celery, and turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 265
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg