Smashed Potato Salad with Fresh Herbs and Creamy Dijon Dressing Recipe

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Cozy Smashed Potato Salad with Fresh Herbs and Creamy Dijon Dressing Recipe, Made Simple

There’s something utterly comforting about a classic potato salad, but when you transform it into a smashed version with fresh herbs and a creamy Dijon dressing, it becomes a whole new experience. I love how this recipe delivers crispy edges with tender centers, all wrapped up in a tangy, luscious dressing that feels like a gentle hug on a plate.

If you’re looking for a dish that’s both satisfying and bright, this Smashed Potato Salad with Fresh Herbs and Creamy Dijon Dressing Recipe is a perfect weekend project. It’s easy to make, with straightforward ingredients that come alive through a few simple but thoughtful techniques. I’m excited to share the full scoop, from prepping the potatoes just right to mixing that irresistible dressing you’ll want to drizzle all over.

Whether you’re serving it warm or at room temperature, this salad brings the best of crispy, creamy, and herby notes together in a harmony that genuinely comforts and refreshes.

Ingredient Lowdown

• Baby potatoes (1.5 pounds): Their creamy interior and thin skins crisp up beautifully when smashed.
• Extra virgin olive oil (2 tablespoons plus extra for roasting): Adds richness and helps create that golden crust.
• Sea salt (1 teaspoon): Enhances all the other flavors naturally.
• Black pepper (1/2 teaspoon): Adds subtle warmth and depth.
• Smoked paprika (1/2 teaspoon): Lends a toasty, smoky flavor that complements the potatoes perfectly.
• Garlic powder (1/2 teaspoon): Brings a mellow, fragrant punch without overpowering.
• Red onion (1/2 small, finely diced): For a crisp, sharp contrast to the creamy dressing.
• Fresh parsley and dill (1/4 cup each, chopped): Bright, fresh herbs that lighten and brighten each bite.
• Greek yogurt (1/2 cup): Creamy base for the dressing, with a nice tang.
• Mayonnaise (2 tablespoons): Boosts the dressing’s silkiness and mouthfeel.
• Dijon mustard (1 tablespoon): Adds a lively zip, key to the recipe’s character.
• Lemon juice (1 tablespoon): Brings brightness and acidity to balance richness.

Set Up for Success

Start by gathering all your ingredients and measuring them out — having everything ready to go makes the cooking process smoother and more enjoyable. Preheat your oven to 425°F (220°C) so it’s at the perfect temperature for crisping the potatoes. Lining your baking sheet with parchment paper is a little trick I use to prevent sticking and make cleanup a breeze.

Step-by-Step: Smashed Potato Salad with Fresh Herbs and Creamy Dijon Dressing Recipe

1. Boil the baby potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. I find that starting with cold water and gradually bringing it to a boil helps cook them evenly.
2. Drain and cool the potatoes slightly. This makes them easier to handle but still warm enough to crisp up beautifully.
3. Place the potatoes on a parchment-lined baking sheet. Using the bottom of a glass or a potato masher, press down gently to flatten each one without breaking it apart.
4. Drizzle with 1/8 cup olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to coat each potato in this toasty, fragrant seasoning blend.
5. Bake in the preheated oven for 20-25 minutes, turning halfway through. You’re looking for golden, crispy edges that contrast with the tender potato inside — this texture contrast is really what makes this salad sing.
6. While the potatoes bake, whisk together the dressing. Combine Greek yogurt, mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth and creamy. The tang from the Greek yogurt paired with Dijon’s sharpness keeps this dressing lively and fresh.
7. In a large bowl, mix the crispy smashed potatoes with diced red onion, fresh parsley, and dill. Pour over the dressing and toss gently so every bite is coated without breaking up the potatoes too much.
8. Serve warm or at room temperature. I sometimes like to let it sit a bit for flavors to meld, but either way, it’s ready to enjoy.

Flavor Twists for Smashed Potato Salad with Fresh Herbs and Creamy Dijon Dressing Recipe

• Swap smoked paprika for sweet paprika or a pinch of cayenne for a spicy kick.
• Add chopped chives or basil instead of parsley and dill for a different herbal profile.
• Stir in crumbled feta or goat cheese for a creamy, tangy upgrade.
• Mix in roasted garlic or caramelized onions into the dressing for extra depth.
• Toss with crispy bacon bits or toasted pine nuts for crunch and richness.
• Use a splash of white wine vinegar instead of lemon juice for a subtler acidity.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container in the fridge for up to 3 days—flavors deepen beautifully overnight.
• Reheat gently in the oven or a skillet to restore crispiness, or enjoy cold for a refreshing contrast.
• Prep the dressing and cooked potatoes separately in advance—combine just before serving to maintain texture.
• This salad doesn’t freeze well due to the yogurt-based dressing and fresh herbs, so I recommend enjoying fresh.

Smashed Potato Salad with Fresh Herbs and Creamy Dijon Dressing Recipe FAQs

• Can I use regular potatoes instead of baby potatoes? Yes, just adjust cooking time so they’re fork-tender before smashing. Larger potatoes may take longer to boil.
• What if I don’t have Greek yogurt? Sour cream or a mix of sour cream and mayonnaise can work, but Greek yogurt offers a nice tang and creaminess that’s hard to beat.
• Can this salad be served cold? Absolutely! It’s delicious warm, room temp, or chilled, so feel free to serve it how you prefer.
• How do I get the potatoes crispy without a convection oven? Just be sure to space them out well on a parchment-lined sheet and flip halfway through baking for even browning.
• Can I make this salad vegan? For a vegan twist, swap Greek yogurt and mayo for plant-based alternatives, and double-check your mustard to ensure it’s vegan-friendly.

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