Crispy Baby Potato Salad with Bacon and Garlic Dressing

Crispy Potato Salad

Step 1: Boil the Potatoes

• Boil baby potatoes in salted water until they are soft.

Step 2: Cool and Smash

• Allow the boiled potatoes to cool before smashing them.

Step 3: Season the Potatoes

• Season the smashed potatoes with your favorite spices mixed in some oil. Use parsley, paprika, and Robertsons roast potato spice blend.

Step 4: Coat and Bake

• Coat the potatoes on each side with the oil mixture and bake in the oven at 180 degrees Celsius for 30 to 45 minutes, shifting them in between to ensure even cooking.

Step 5: Prepare the Dressing

• In a bowl, mix mayonnaise, garlic, Dijon mustard, salt, pepper, a squeeze of lemon juice, and onion chili crunch (if available). You can also add crispy bacon, red onion, and green onion to the mix.

Step 6: Combine and Serve

• Toss the crispy potatoes with the dressing and top with more bacon and parsley or any greens of your choice. Serve immediately to enjoy the crispiness.