Description
This crispy smashed potato salad recipe brings together golden, crunchy potatoes with a tangy, herby dressing. A perfect side dish for BBQs, potlucks, or weeknight dinners, this salad is bursting with flavor and texture. Featuring baby potatoes roasted to perfection, fresh herbs, and a creamy dressing with a touch of zest, it's a modern twist on the classic potato salad. Whether you're feeding a crowd or meal prepping, this recipe is a delicious and satisfying choice.
Ingredients
1.5 lbs baby potatoes
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped chives
1/4 cup finely chopped red onion
Optional: crumbled bacon or feta cheese for topping
Instructions
Preheat oven to 425°F (220°C). Boil potatoes until fork tender, about 15 minutes.
Drain and let cool slightly. Transfer to a baking sheet and gently smash with a fork or flat surface.
Drizzle with olive oil, season with salt and pepper. Roast for 25-30 minutes until crispy and golden.
In a bowl, mix mayo, sour cream, mustard, vinegar, lemon juice, dill, and chives.
Add red onion and mix well. Once potatoes are done, let cool slightly, then toss with dressing.
Top with optional bacon or feta, and serve warm or chilled.
Notes
For extra crispiness, roast potatoes on convection mode.
Can be made a day ahead; store in fridge and add dressing just before serving.
Use vegan mayo/yogurt for a plant-based version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salad
- Method: Boil + Roast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 320mg