Smashed Potato Salad with Fresh Herbs and Creamy Dijon Dressing Recipe
A flavorful and crispy smashed potato salad featuring tender baby potatoes seasoned with smoked paprika and garlic powder, roasted to golden perfection, then tossed with a creamy Greek yogurt and Dijon mustard dressing infused with fresh herbs. Perfect as a warm or room temperature side dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 & Herbs
- 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 roasting the smashed potatoes.
- Cook 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 so they are easier to handle.
- Smash Potatoes: Place the cooked potatoes on a baking sheet lined with parchment paper. Use the bottom of a glass or a potato masher to gently flatten each potato without breaking it apart completely.
- Season and Coat: Drizzle the smashed potatoes with 1/8 cup of extra virgin olive oil and season with sea salt, black pepper, smoked paprika, and garlic powder. Toss gently to ensure even coating.
- Roast Potatoes: Bake the seasoned smashed potatoes in the preheated oven for 20-25 minutes until they turn crispy and golden brown on the outside while remaining soft inside.
- Prepare Dressing: While the potatoes roast, whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth and creamy.
- Combine Salad: In a large bowl, mix the crispy smashed potatoes with finely diced red onion, chopped parsley, and dill. Pour the prepared dressing over the salad and toss gently to blend the flavors.
- Serve: Enjoy the potato salad warm or at room temperature for a delicious and hearty side.
Notes
- Use baby potatoes for best texture; Yukon gold or red baby potatoes work well.
- Allow potatoes to cool slightly before smashing to avoid breaking them apart too much.
- You can substitute mayonnaise with additional Greek yogurt for a lighter dressing.
- Adjust seasoning according to taste preferences, adding more smoked paprika for extra smokiness.
- The salad is best served the day it’s made but can be refrigerated and served cold as well.
