A comforting yet refreshing twist on traditional potato salad, combining crispy smashed potatoes with creamy dressing and fresh herbs.

1 ½ pounds baby potatoes

2 tablespoons olive oil

Salt and pepper to taste

½ cup mayonnaise

¼ cup sour cream

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 teaspoon garlic powder

2 tablespoons fresh parsley, chopped

2 tablespoons green onions, chopped

1 tablespoon capers (optional)

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Preheat the oven to 400°F (200°C).
Bring a pot of salted water to a boil. Add the baby potatoes and cook for 15-20 minutes, or until fork-tender.
Drain the potatoes and let them cool slightly.
Place the cooked potatoes on a baking sheet, and gently smash them using the back of a fork or potato masher, being careful not to break them completely apart.
Drizzle olive oil over the smashed potatoes and sprinkle with salt and pepper.
Roast in the oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and garlic powder until smooth.
Once the potatoes are roasted and crispy, transfer them to a large bowl. Gently toss with the creamy dressing, parsley, green onions, and capers (if using).
Serve warm or chilled, and enjoy the perfect balance of crispy and creamy!

Vegan Option: Substitute the mayonnaise and sour cream with plant-based versions for a vegan-friendly option.

Add Bacon: Crispy crumbled bacon can be added on top for an extra savory flavor.

Spicy Kick: Add sriracha or a pinch of cayenne pepper to the dressing for a spicy punch.

Herb Variations: Experiment with different herbs like dill or chives for unique flavor.

Storage: Store the salad in an airtight container for up to 3 days. To maintain crispiness, store the potatoes and dressing separately.

Reheating: Reheat potatoes in the oven at 350°F (175°C) for 10 minutes to regain crispiness before tossing with the dressing.