Description
A warm and creamy potato salad with a delightful twist, featuring crispy smashed baby potatoes and a honey mustard dressing.
Ingredients
Scale
- 1 pound baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup honey
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- Chives or parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Boil the baby potatoes in salted water until tender, about 15 minutes.
- Drain and let cool slightly.
- Smash each potato with a fork or the palm of your hand on a baking sheet.
- Drizzle olive oil over the smashed potatoes and season with salt and pepper.
- Roast in the oven for 20-25 minutes until crispy and golden.
- Mix honey, mayonnaise, and Dijon mustard in a bowl.
- Toss the roasted potatoes in the dressing and garnish with chives or parsley before serving.
Notes
For a zesty twist, add lemon zest to the dressing or mix in fresh herbs like dill or basil. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg