Smashed Potato Salad with Fresh Herbs and Creamy Dressing Recipe
This Smashed Potato Salad is a delightful twist on the classic potato salad, featuring crispy, golden smashed baby potatoes tossed in a creamy, tangy dressing made with Greek yogurt, mayonnaise, and Dijon mustard. Enhanced with fresh herbs like parsley and dill, and seasoned with smoked paprika and garlic powder, this salad is perfect served warm or at room temperature as a flavorful side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes and Seasoning
- 1.5 pounds baby potatoes
- 2 tablespoons extra virgin olive oil (divided)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Dressing and 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 the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the smashed potatoes to a crispy finish.
- Boil the 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 the potatoes and let them cool slightly so they are easier to handle.
- Smash the Potatoes: Place the cooked potatoes on a baking sheet lined with parchment paper. Use a flat surface such as the bottom of a glass or a potato masher to gently press down and flatten each potato slightly, creating a rough smashed texture.
- Season the Potatoes: Drizzle the smashed potatoes with 1/8 cup of olive oil and sprinkle evenly with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to ensure all potatoes are coated with the seasoning.
- Bake Until Crispy: Bake the seasoned potatoes in the preheated oven for 20-25 minutes, or until the potatoes turn golden brown and crispy on the edges.
- Prepare the Dressing: While the potatoes bake, whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth and well combined.
- Combine Ingredients: In a large bowl, add the crispy smashed potatoes along with the finely diced red onion, chopped parsley, and dill. Pour the dressing over the salad and toss gently to combine all flavors evenly.
- Serve: Serve the smashed potato salad warm or at room temperature for a deliciously hearty and refreshing side dish.
Notes
- Use baby potatoes with thin skins for the best texture and easier smashing.
- The salad can be served warm, which enhances the flavor, or chilled if preferred.
- For a tangier flavor, add a bit more lemon juice or Dijon mustard to the dressing.
- Fresh herbs like parsley and dill add brightness to complement the creamy dressing.
- This salad pairs wonderfully with grilled meats or as part of a picnic spread.
