Go Back
To make a crispy herb smashed potato salad, you need the right ingredients. Start with baby Yukon gold potatoes. They are small and creamy, making them perfect for this dish. You will need 1.5 pounds of these potatoes.

Crispy Herb Smashed Potato Salad

Elevate your gatherings with my Crispy Herb Smashed Potato Salad, packed with fresh flavor and easy to make! Discover the best potatoes and essential herbs that make this dish a crowd-pleaser for any occasion. Join me as we explore the perfect smashing technique, seasoning tips, and fun variations that will keep everyone asking for seconds. Click to uncover the full recipe and impress your guests with this delightful twist on a classic!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs baby Yukon gold potatoes, washed

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup fresh parsley, finely chopped

1/4 cup fresh chives, finely chopped

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled (optional)

2 tablespoons lemon juice

1 tablespoon Dijon mustard

Instructions
 

Boil the Potatoes: Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are fork-tender but still hold their shape.

    Preheat the Oven: While the potatoes are boiling, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

      Drain and Smash: Once the potatoes are cooked, drain them well and let them sit for a few minutes to evaporate excess moisture. Transfer to the prepared baking sheet and use a fork or the bottom of a glass to gently smash each potato until slightly flattened but still holding together.

        Season and Roast: In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Drizzle this mixture over the smashed potatoes, ensuring each is well-coated. Roast in the preheated oven for about 25-30 minutes, or until they are crispy and golden brown.

          Prepare the Salad Dressing: In another bowl, combine the lemon juice and Dijon mustard. Whisk in a pinch of salt and pepper, then slowly drizzle in a little olive oil while whisking to create an emulsion.

            Combine Salad Ingredients: Once the potatoes are crispy, remove them from the oven and let them cool slightly. In a large mixing bowl, combine the smashed potatoes, chopped parsley, chives, halved cherry tomatoes, and feta cheese if using.

              Toss with Dressing: Drizzle the dressing over the salad mixture and gently toss everything together to evenly coat the ingredients, being careful not to break the potatoes too much.

                Serve: Transfer the crispy herb smashed potato salad to a serving platter. Garnish with additional herbs if desired and serve warm or at room temperature.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4