Honey Mustard Crispy Smashed Potato Salad

1. 1

   Place the potatoes in a large pot and cover them with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the heat to medium-high and cook until they are fork tender, 12 to 15 minutes; drain.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C).

3. 3

   Line a rimmed baking sheet with parchment or foil and coat it with 1 tablespoon olive oil. Arrange the potatoes in a single layer on the pan. Using a heavy-bottomed jar or glass, smash the potatoes to 1/2-inch thickness, taking care not to fully break them apart. Drizzle the smashed potatoes evenly with the remaining 1 tablespoon oil and sprinkle with the remaining 1 teaspoon salt and pepper.

4. 4

   Roast the potatoes in the preheated oven, flipping them halfway through, until very crispy and browned, 40 to 50 minutes.

5. 5

   Meanwhile, prepare the dressing. In a large bowl, combine the honey, whole grain mustard, yellow mustard, mayonnaise, and apple cider vinegar and whisk until well blended. Toss the cooked potatoes in the dressing until coated, season to taste, and stir in the dill pickle, green onion, celery, and bacon. Serve immediately.

• Calories 288.86 kcal Moderate
• Protein 6.9 g Moderate
• Carbs 39.71 g Moderate
• Total Fat 12.71 g Moderate
• Saturated Fat 2.19 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 7.97 mg Low Source
• Sodium 323.1 mg Moderate
• Fiber 3.01 g Moderate
• Sugar 6.33 g Moderate
• Added Sugar 0.27 g Low Source
• Calcium 37.11 mg Low Source
• Iron 1.46 mg Low Source
• Potassium 793.05 mg Moderate
• Vitamin A 4.44 mcg_rae Low Source
• Vitamin C 31.41 mg Good Source
• Vitamin D 0.05 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Mustard
• Celery