Crispy Smashed Potato Salad with Boursin Cream: A Simple & Flavorful Recipe
This crispy smashed potato salad with Boursin cream is a flavorful side dish that combines crispy golden potatoes with a rich, garlicky Boursin cheese dressing. Perfect for any occasion, it's an easy yet impressive recipe your guests will love.
Ingredients
- 2.5 pounds baby potatoes yellow or red
- 1/4 cup olive oil
- salt to taste
- pepper to taste
- 5.2 oz Boursin cheese
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 small red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
Instructions
- 1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2. Boil the baby potatoes for 15-20 minutes until tender. Drain and let cool.
- 3. Smash the potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until crispy.
- 4. For the dressing, mix Boursin cheese, mayonnaise, mustard, and vinegar. Stir in the onion, parsley, and dill.
- 5. Toss the roasted potatoes with the dressing, adjusting seasoning to taste. Serve warm or at room temperature.
Notes
Ensure the potatoes are completely dry before smashing and roasting to achieve perfect crispiness.
You can add extra ingredients like bacon or hard-boiled eggs for a personalized twist.
Store the salad in an airtight container for up to 4 days in the refrigerator.
Nutrition
Serving: 1/6 of the saladCalories: 466kcalCarbohydrates: 36gProtein: 6gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 19gTrans Fat: 0.03gCholesterol: 33mgSodium: 341mgFiber: 5gSugar: 3g
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