Smashed Potato Salad with Fresh Herbs and Creamy Dijon Dressing Recipe
This Smashed Potato Salad features tender baby potatoes lightly smashed and baked to crispy perfection, then mixed with a creamy Greek yogurt dressing infused with Dijon mustard, fresh herbs, and a hint of lemon. A delicious twist on classic potato salad that's perfect served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 1.5 pounds baby potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Dressing & Garnish
- 1/2 small red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the smashed potatoes later.
- Boil Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Smash Potatoes: Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface, like the bottom of a glass or a potato masher, to gently smash each potato to flatten it slightly.
- Season Potatoes: Drizzle the smashed potatoes with 1/8 cup olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to evenly coat the potatoes with the seasoning.
- Bake Potatoes: Bake in the preheated oven for 20-25 minutes, or until the potatoes are crispy and golden brown on the edges.
- Make Dressing: While the potatoes are baking, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice in a small bowl until the dressing is smooth and creamy.
- Combine Salad: In a large bowl, combine the crispy baked smashed potatoes, diced red onion, chopped parsley, and chopped dill. Pour the dressing over the salad and toss gently to combine all flavors.
- Serve: Serve the smashed potato salad warm or at room temperature and enjoy this flavorful and comforting dish.
Notes
- Use baby potatoes for best results as they hold their shape well when smashed.
- You can substitute mayonnaise with extra Greek yogurt for a lighter dressing.
- Adjust the smoked paprika and garlic powder to taste for a more smoky or garlicky flavor.
- This salad can be served warm or chilled; baking freshens up the potatoes for a crispy bite.
- For a dairy-free option, swap Greek yogurt and mayonnaise with your preferred dairy-free alternatives.
