Sour Cream and Onion Smashed Potato Salad
Sour Cream & Onion Smashed Potato Salad
Yield: 4-6
Ingredients
- 3 lbs baby Yukon gold or red potatoes
- Olive oil (for roasting)
- Kosher Salt
- Black pepper
- ¾ cup sour cream
- ¼ cup mayo
- 1½ tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1½ teaspoons onion powder
- 2 cloves of garlic, grated
- 1 teaspoon kosher salt (adjust to taste)
- Black pepper, to taste
- ¼ cup finely chopped chives
- Sour Cream & Onion Potato Chips- about ¾ cup crushed
- Extra chives or green onions, for garnish
Instructions
- Cover potatoes in cold salted water and boil until fork-tender, about 20 minutes. Drain and let them dry for a few minutes.
- Preheat oven to 450°F. Arrange potatoes on a baking sheet and smash to ½-inch thickness. Drizzle with olive oil and season with salt and pepper. Roast for 25–35 minutes until golden and crispy, flipping halfway through so that they are crispy on both sides.
- Whisk together sour cream, mayo, lemon juice, Dijon, onion powder, garlic, salt, and pepper. Stir in chives.
- Let the potatoes cool slightly, then gently toss with the dressing in a large bowl. Sprinkle about ¾ cup of crushed sour cream & onion chips on top of the salad and then finish with additional chopped chives. Enjoy slightly warm!
