Crispy Herb Smashed Potato Salad Recipe: A Perfect Side Dish

Potato salad is a classic dish that has been a favorite at barbecues, picnics, and family gatherings for generations. But what if we told you there’s a way to elevate this timeless dish? Enter the Crispy Herb Smashed Potato Salad! This recipe combines the satisfying crunch of roasted smashed potatoes with a creamy, herbaceous dressing. It’s the ultimate combination of textures and flavors, guaranteed to impress your guests and family alike.

Why You’ll Love This Recipe

• Perfect Texture: The crispy smashed potatoes add a unique crunch to the traditional potato salad.
• Bold Flavor: Fresh herbs like dill and parsley, paired with a tangy dressing, make every bite refreshing.
• Easy to Customize: You can easily adapt this recipe with your favorite herbs or additional ingredients like bacon or cheese.
• Crowd-Pleaser: It’s a hit at any event, from casual picnics to formal dinners.

Ingredients for Crispy Herb Smashed Potato Salad

For the Potatoes:

• 4 teaspoons kosher salt (divided)
• 3 pounds baby gold potatoes
• 3 tablespoons olive oil (divided)
• 3/4 teaspoon pepper (divided)
• 1/2 teaspoon garlic powder

For the Dressing:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill (plus more for garnish)
• 1 tablespoon finely chopped fresh parsley (plus more for garnish)
• 1 bunch green onions (thinly sliced, divided)

Step-by-Step Instructions

1. Prepare the Potatoes

Start by boiling the baby gold potatoes in a large pot of salted water. Add 2 teaspoons of kosher salt to the water to enhance the flavor. Boil the potatoes for about 12-15 minutes or until they are tender and can be easily pierced with a fork. Drain the potatoes and set them aside to cool slightly.

2. Smash and Season

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the boiled potatoes on the baking sheet and gently smash each one with the bottom of a glass or a potato masher.

Drizzle 2 tablespoons of olive oil over the smashed potatoes. Sprinkle them with 1 teaspoon of kosher salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder. Flip the potatoes to ensure even seasoning and crispiness.

3. Roast to Perfection

Place the baking sheet in the preheated oven and roast the potatoes for 40-50 minutes, flipping them halfway through. The goal is to achieve golden brown and crispy edges, so keep an eye on them as they roast.

4. Make the Dressing

While the potatoes are roasting, prepare the creamy herb dressing. In a large mixing bowl, combine the following:

• Sour cream
• Mayonnaise
• Dijon mustard
• Lemon juice
• Finely chopped fresh dill
• Finely chopped fresh parsley
• Half of the thinly sliced green onions

Whisk the ingredients together until they are well combined. Season the dressing with a pinch of salt and pepper to taste.

5. Assemble the Salad

Once the potatoes are out of the oven, allow them to cool slightly. Add the roasted potatoes to the bowl with the dressing and gently toss to coat them evenly. The crispy edges of the potatoes will absorb the flavorful dressing, making every bite irresistible.

6. Garnish and Serve

Transfer the dressed potatoes to a serving platter or bowl. Garnish with the remaining green onions, additional fresh dill, and parsley. For added crunch, reserve a few extra roasted potatoes as a crispy topping.

Serve immediately and watch as this crispy, flavorful dish becomes the star of the table!

Tips for Perfect Crispy Herb Smashed Potato Salad

• Use Baby Gold Potatoes: Their buttery flavor and creamy interior make them ideal for this recipe.
• Don’t Over-Smash: Press the potatoes just enough to flatten them slightly. Over-smashing can make them fall apart.
• Roast Until Crispy: For the best texture, make sure the potatoes are roasted to a golden brown with crispy edges.
• Fresh Herbs are Key: Always use fresh dill and parsley for the dressing, as they add a vibrant flavor.

Variations to Try

• Add Protein: Crumbled bacon or grilled chicken can make this dish heartier.
• Make It Spicy: Add a pinch of cayenne pepper or drizzle with sriracha for a spicy kick.
• Cheesy Upgrade: Sprinkle grated Parmesan or crumbled feta over the salad for extra richness.
• Vegan Option: Replace sour cream and mayonnaise with plant-based alternatives for a vegan-friendly version.

Why This Salad Stands Out

The beauty of the Crispy Herb Smashed Potato Salad lies in its versatility. Whether you’re hosting a summer barbecue, celebrating the holidays, or simply preparing a weeknight dinner, this dish fits seamlessly into any menu. Its combination of creamy dressing and crispy potatoes provides a delightful contrast that sets it apart from traditional potato salads.

FAQs

1. Can I prepare this salad ahead of time?

Yes! You can boil and roast the potatoes in advance. Store them in an airtight container. Prepare the dressing separately and toss everything together just before serving to maintain the crispy texture.

2. What other herbs can I use?

In addition to dill and parsley, you can use chives, cilantro, or tarragon for a unique flavor twist.

3. Can I use larger potatoes?

While baby gold potatoes work best, you can use larger potatoes cut into smaller chunks. Just ensure they are evenly sized for consistent cooking.

4. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the potatoes may lose some crispiness over time.

5. Can I air-fry the potatoes instead of roasting them?

Absolutely! Air-fry the smashed potatoes at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until crispy.

With its vibrant flavors and irresistible texture, Crispy Herb Smashed Potato Salad is a dish that will have everyone coming back for seconds. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is straightforward, flavorful, and sure to impress. Give it a try and make your next meal unforgettable!

Let me know if you’d like to make any adjustments or add more details!