Introducing the new viral potato salad: Spring Smashed Potato Salad, you will have this salad on high rotation over spring and summer! This is the perfect salad to serve with BBQ meats and bring as a dish to any dinner or celebration! 🎉
Now that Spring has sprung, we leave behind winter comfort meals and start embracing Summer salads and meals.
I love that this Spring Smashed Potato Salad is the perfect transitional dish with the comfort of crispy roasted smashed baby potatoes combined with cucumbers, red onion, jalapenos and creamy herb dressing!
This smashed potato salad is so quick and easy to throw together; you will just need to roast and smash your potatoes, and while the potatoes are cooking, you can prepare your vegetables and dressing. Then assemble and serve!
SPRING SMASHED POTATO SALAD
Ingredients
CREOLE SEASONING
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 1 tablespoon italian herbs
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon ground pepper
SMASHED POTATOES
- 1 kg baby potatoes
- 30 mls olive oil
- 2 tablespoons creole seasoning
SALAD
- 1 cucumber thinly sliced
- ½ red onion finely chopped
- 1 small bunch italian parsley finely chopped
- 1 small bunch chives finely chopped
- 1 small bunch dill finely chopped
- ⅓ cup jar jalapenos finely chopped
- 1 avocado sliced
DRESSING
- ½ cup mayo
- 1 teaspoon dijon mustard
- 1 garlic clove crushed
- 1 teaspoon apple cider vinegar
- 1 teaspoon jalapeno brine
Instructions
- Preheat the oven to 200 degrees.
- In a jar combine the creole seasoning ingredients and shake to combine.
- Spray a large baking tray with oil, place the baby potatoes onto the baking tray, pour olive oil over the potatoes and sprinkle with creole seasoning. Roll the potatoes around the seasoning and oil until well covered, spread out the potatoes so they are not touching.
- Pierce each potato with a fork and bake for 15-20 minutes or until tender.
- While the potatoes are roasting prepare the salad by chopping the vegetables and herbs, I like to add some of the chopped herbs into the dressing.
- Add the dressing ingredients into a jar and shake to combine.
- Once the potatoes are tender, remove them from the oven and smash each potato, individually with the base of a heavy glass, gently peeling the potato off the base of the glass with a fork. Make sure the smashed potatoes are spaced out not overlapping on the baking tray and pop back into the oven to crisp up for another 10 minutes.
- Once the potatoes are crispy remove from the oven to cool, I like to do this on a paper towel-lined cake rack.
- To serve, place ¾ of the dressing into a large serving bowl or platter, and layer the smashed potatoes and salad ingredients.
- Gently toss the salad to combine the dressing and then drizzle the remaining dressing over the salad to serve.
