Description
This crispy smashed potato salad combines tender, boiled baby potatoes with a creamy, flavorful dressing made from Boursin cheese, mayonnaise, and Dijon mustard, enhanced with fresh herbs and a hint of apple cider vinegar. Roasted to golden perfection, this salad is a delightful side dish perfect for any occasion, offering a satisfying blend of textures and rich flavors.
Ingredients
Scale
Potatoes
- 2.5 pounds baby potatoes (yellow or red)
- 1/4 cup olive oil
- Salt (to taste)
- Pepper (to taste)
Dressing
- 5.2 oz Boursin cheese
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 small red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh dill (chopped)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Boil Potatoes: Place the baby potatoes in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 to 20 minutes. Drain and let them cool slightly for easier handling.
- Smash Potatoes: Arrange the boiled potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press each potato to flatten it while keeping it mostly intact for roasting.
- Roast Potatoes: Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast them in the preheated oven for 20 to 25 minutes until they turn crispy and golden brown.
- Prepare Dressing: While the potatoes roast, combine Boursin cheese, mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl. Mix until smooth, then stir in the finely chopped red onion for added crunch and flavor.
- Toss Potatoes with Dressing: After roasting, allow the potatoes to cool slightly, then add them to the bowl with the dressing. Gently toss the potatoes ensuring they are evenly coated without breaking them apart.
- Add Fresh Herbs: Stir in the chopped parsley and dill to incorporate fresh herbal notes. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the crispy smashed potato salad warm or at room temperature, perfect as a side dish or light meal.
Notes
- Use waxy baby potatoes like red or yellow for best texture and flavor.
- Do not over-smash the potatoes; keep them mostly in one piece for crispy edges and soft centers.
- Roasting time may vary depending on your oven; look for golden, crispy edges.
- This salad can be served warm, at room temperature, or chilled according to preference.
- Fresh herbs like parsley and dill add brightness — feel free to substitute with chives or tarragon if desired.
- For a tangier dressing, increase the apple cider vinegar slightly.
