A refreshing twist on traditional potato salad, featuring smashed baby potatoes tossed in a zesty lemon pepper dressing.
Author:Adriana Rose
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Salad
Method:Boiling and Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds baby potatoes
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
Instructions
Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, gently smash each potato with the bottom of a glass or a fork, leaving them slightly intact.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, and salt until well combined.
In a large mixing bowl, combine the smashed potatoes, chopped parsley, and green onions. Pour the dressing over the potatoes and gently toss until everything is evenly coated.
Allow the potato salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Notes
For a creamier texture, consider adding 1/4 cup of plain Greek yogurt or vegan mayo to the dressing.
To add a bit of crunch, toss in some diced celery or bell peppers before serving.