Warm Smashed Potato Salad

Crispy smashed potatoes meet a mustard dressing in this warm smashed potato salad. A great side for so many meals.

📝 Ingredients

• 1 1/2 lb mini potatoes (red or yellow)
• 2 teaspoons Kosher salt
• 2-3 Tablespoons extra virgin olive oil
• Salt and freshly ground pepper
• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon whole grain mustard (or regular Dijon)
• 1 Tablespoon chives or green onion (very finely chopped, plus more for garnish)
• 2-3 cloves garlic (grated or very finely chopped)
• 1 teaspoon lemon juice (optional)

👨‍🍳 Instructions

1. 1Add the potatoes to a large saucepan and cover with cold water. Add the 2 teaspoons of salt to the water. Bring to a boil over high heat and boil potatoes until they are fork-tender, 12-15 minutes.
2. 2Drain potatoes and place onto a paper-towel lined baking sheet. Allow to cool and dry completely (can be done ahead).
3. 3Preheat oven to 425F (regular bake setting/not fan assisted).
4. 4Remove the paper towel from under the potatoes. Use the bottom of a dry measuring cup or other flat-bottomed cup to smash the potatoes. Drizzle the 2-3 Tablespoons of olive oil over the potatoes then use your hands to toss the potatoes to coat with oil. Season with a bit of salt and pepper.
5. 5Roast potatoes in the oven until they are crispy, about 40 minutes.
6. 6Meanwhile, make the dressing by combining all the dressing ingredients in a small jar. Cover and shake well to combine. Set aside.
7. 7Remove potatoes from oven. Re-shake the dressing well, then drizzle the dressing over the hot potatoes, using a spoon to toss and distribute the dressing (you may not need all of the dressing).
8. 8Serve immediately garnished with additional green onion and chives, flaky salt and more freshly ground pepper, as needed.