Crispy smashed potatoes meet a mustard dressing in this warm smashed potato salad. A great side for so many meals.
This warm potato salad is a nice change from the usual potato salad, both because it is served warm and because it has a lovely mustard, garlic, lemon and olive oil dressing. It’s a nice break from the cold, creamy potato salads.
Ingredients and Substitutions
Potatoes – mini potatoes, either red or yellow are best for smashed potatoes.
Olive Oil – bust out the good extra virgin olive oil for these potatoes.
Grainy Mustard – this is whole grain mustard. If you don’t have grainy mustard on hand, substitute Dijon mustard.
Green Onion – or chives.
- Add potatoes to a pot covered with about 2 inches of cold water. Salt the water, then bring to a boil. Boil for 13-15 minutes or until just fork tender.
- Remove potatoes to a paper towel-lined baking sheet to cool and dry completely (can be done ahead).
- Smash the potatoes with a flat measuring cup or cup.
- Drizzle the potatoes with olive oil and season with salt and pepper. Bake in the oven until crispy, about 40 minutes.
- While the potatoes are roasting, prepare the dressing.
- When potatoes are ready, drizzle with dressing and toss to coat well. Serve immediately.
You may not need all of the dressing. Store any leftovers in the refrigerator for another use (it would be great for brushing on meat on the grill).
Making Ahead and Storing
The potatoes can be boiled ahead and left to cool until later in the day. Then just smash and bake.
Store leftovers in the refrigerator for 2 days. You can re-warm in a skillet to serve.
Get the Recipe: Warm Smashed Potato Salad
- 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
- Add 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.
- Drain potatoes and place onto a paper-towel lined baking sheet. Allow to cool and dry completely (can be done ahead).
- Preheat oven to 425F (regular bake setting/not fan assisted).
- Remove 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.
- Roast potatoes in the oven until they are crispy, about 40 minutes.
- Meanwhile, make the dressing by combining all the dressing ingredients in a small jar. Cover and shake well to combine. Set aside.
- Remove 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).
- Serve immediately garnished with additional green onion and chives, flaky salt and more freshly ground pepper, as needed.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!