Parmesan Smashed Potatoes Salad
This parmesan smashed potato salad is decadent, flavorful and so delicious!
Servings: 4 servings
Ingredients
- 24 petite potatoes ~ 5 cups worth of potatoes
- 1/4 cup olive oil
- 10 cloves garlic whole but slightly smashed with a knife
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt give or take, I sprinkle this on top and usually don't measure, do what looks good to you
- 1/2 teaspoon black pepper again I sprinkle this on top so do what looks good for your preference
- 1 teaspoon dried dill weed
- 1/3 cup bacon bits - the real bacon bits are preferred
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 green onions - diced
- 1/2 cup fresh parsley - optional
Instructions
- In a large pot, add potatoes, water and a pinch of salt and boil potatoes for roughly 20 minutes or until the potatoes can be pierced with a fork and are tender, then drain potatoes.
- Preheat oven to 400 F.
- On a parchment paper or silicone baking sheet lined cookie sheet, add olive oil and sprinkle with parmesan cheese and add smashed garlic cloves onto sheet.
- Cut each petite potato in half or if using larger potatoes, cut into bite sized pieces.
- Place then onto the parmesan cookie sheet then use the back of a cup and smash the potatoes so they are fairly flat.
- Sprinkle the top of the potatoes with salt, black pepper and dried dill. Add salt to your desire preference, I use roughly 1 teaspoon, but this can be adjusted.
- Bake for 25 minutes.
- Place warm smashed potatoes into a large bowl, add mayonnaise and mustard to the potatoes and mix together.
- Top with diced green onions and fresh parsley, enjoy warm or cold.