chillyfillmores
Emma Keys
Salad: – 2 lbs baby potatoes – 2 tbsp olive oil – Salt and black pepper to taste – 2 cloves garlic (minced) Dressing: – 1/3 cup mayonnaise – 1 tbsp Dijon mustard – 1 tbsp apple cider vinegar – 1 tbsp chopped dill or parsley – Optional: crumbled bacon, green onions, cheddar cheese
Ingredients
01
Boil 2 lbs baby potatoes until fork-tender, about 15 minutes. Drain and let cool slightly for easy smashing.
02
Place boiled potatoes on a baking sheet. Gently smash with a glass or fork. Drizzle with oil, season, and roast at 425°F for 25 minutes.
03
Whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic, and chopped herbs like dill or parsley.
04
Add crumbled bacon, green onions, or shredded cheddar for extra flavor and texture—totally customizable.
05
Let smashed potatoes cool slightly, then toss gently with dressing while still warm for maximum flavor absorption.
06
Serve warm for comfort or chill for a more classic salad feel. Both ways deliver bold taste and great texture.