Honey Mustard Crispy Smashed Potato Salad
For a delightful side dish that adds a unique twist to any meal, try this Honey Mustard Crispy Smashed Potato Salad. This recipe features tender baby potatoes that are boiled, smashed, and roasted until perfectly crispy, all enveloped in a creamy honey mustard dressing. Perfect for picnics, barbecues, or as a comforting dinner companion, this salad is sure to impress.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 teaspoons Kosher salt, divided, plus more to taste
- 3 pounds baby gold potatoes
- 3 Tablespoons olive oil, divided
- 3/4 teaspoon pepper, plus more to taste
- 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
Instructions
- Boil the potatoes in salted water until fork-tender (about 12–15 minutes). Drain well.
- Preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment or foil.
- Smash each potato on the baking sheet until about 1/2-inch thick. Drizzle with olive oil and season with salt and pepper.
- Roast the potatoes for 40–50 minutes, flipping halfway through until golden brown and crispy.
- Meanwhile, whisk together honey, whole grain mustard, yellow mustard, mayonnaise, and apple cider vinegar in a bowl to make the dressing.
- Once the potatoes are roasted, toss them in the dressing and mix in chopped dill pickles, green onions, and celery.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg