Smashed Potato Salad with Fresh Herbs and Creamy Dressing Recipe

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

There’s something wonderfully comforting about a potato salad that’s both hearty and fresh at the same time. This Smashed Potato Salad with Fresh Herbs and Creamy Dressing Recipe strikes that perfect balance—crispy edges meet tender, buttery centers, all wrapped in a tangy, herbaceous dressing that feels like a warm kitchen hug.

I love how the delicate crunch from roasting contrasts the creamy texture of the yogurt-mayo dressing, accented by bright bursts of parsley and dill. You’ll find it’s a versatile dish that makes for a fantastic side, picnic partner, or even a light main on a relaxed afternoon.

What’s exciting is how approachable the process is — no fancy techniques, just straightforward, home-cook friendly steps that deliver big on flavor. Let me walk you through everything so you can recreate this gorgeous salad with ease.

Ingredient Lowdown

• Baby potatoes (1.5 pounds): Their waxy texture helps hold shape after smashing—feel free to use fingerlings for a nutty twist.
• Extra virgin olive oil (2 tbsp + drizzle): Adds fruitiness and helps crisp the potatoes beautifully in the oven.
• Sea salt (1 tsp) & black pepper (1/2 tsp): Simple seasoning enhances the natural potato flavor.
• Smoked paprika (1/2 tsp): Introduces a subtle smoky warmth—swap with regular paprika if preferred.
• Garlic powder (1/2 tsp): Provides an easy garlic punch without overpowering the salad.
• Red onion (1/2 small): Offers a fresh, punchy crunch that lifts the dish; soak in cold water if you want milder flavor.
• Fresh parsley & dill (1/4 cup each): These herbs brighten and freshen the salad, giving it a lively aroma and grassy undertones.
• Greek yogurt (1/2 cup): Creamy base that keeps the dressing light yet satisfying.
• Mayonnaise (2 tbsp): Adds richness and smoothness to balance the yogurt’s tang.
• Dijon mustard (1 tbsp): Delivers gentle heat and depth to the creamy dressing.
• Lemon juice (1 tbsp): The acid that wakes up all the flavors and makes the salad pop.

Set Up for Success

Before diving in, make sure your potatoes are washed and ready to boil—no need to peel because their skins add wonderful texture and nutrients. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a perfectly crisp finish. Line a baking sheet with parchment for easy cleanup and to prevent sticking when you bake the smashed spuds.

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

1. Boil the potatoes: Place baby potatoes in a large pot of salted boiling water. Cook for about 15-20 minutes until tender but not falling apart. You want them fork-tender, so they smash nicely without turning to mush.
2. Drain and cool slightly: Drain the potatoes and let them rest just long enough to handle comfortably—warm is perfect for smashing, too cold and they become sticky.
3. Smash gently: Arrange the potatoes on a parchment-lined baking sheet. Using the bottom of a glass or a potato masher, press each potato until it flattens slightly, exposing more surface for crispy edges.
4. Season with care: Drizzle with about 1/8 cup olive oil, then sprinkle sea salt, black pepper, smoked paprika, and garlic powder evenly. Toss gently to ensure every spud gets a beautiful, golden coating.
5. Bake to perfection: Slide the baking sheet into your preheated oven and roast for 20-25 minutes. You’ll see the potatoes turn toasty golden and the edges become irresistibly crisp—this contrast is what makes the salad shine.
6. Prepare the dressing: While the potatoes roast, whisk together Greek yogurt, mayonnaise, Dijon mustard, and fresh lemon juice in a small bowl until creamy and smooth. The tangy dressing will bring everything to life.

7. Combine ingredients: In a large bowl, toss together the warm, crisped potatoes with diced red onion, fresh parsley, and dill. Pour your creamy dressing over the top and fold gently so everything’s evenly coated but the potatoes keep their texture.
8. Serve warm or room temperature: This salad shines best slightly warm or at room temperature to showcase those vibrant herb flavors and creamy dressing—perfect for all seasons.

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

• Swap dill and parsley for chives and tarragon for a subtle oniony-anise note.
• Add smoked bacon bits or pancetta for a satisfying savory crunch.
• Stir in capers or finely chopped cornichons for a briny bite.
• Mingle in chopped roasted red peppers or sun-dried tomatoes for a touch of sweetness.
• Use crème fraîche in place of Greek yogurt for a richer, creamier dressing.
• Finish with a drizzle of honey or maple syrup to balance the smoky paprika with a hint of sweetness.

Storage & Make-Ahead Tips

• Store leftover salad covered in the fridge for up to 3 days; flavors mellow deliciously.
• For best texture, reheat gently in a warm oven or serve cold—avoid microwaving to keep crispness.
• Potatoes can be boiled and smashed a day ahead; keep them airtight, then roast just before serving.
• Dressing can be whisked and refrigerated separately for up to 2 days to save time.
• Not ideal for freezing because of the creamy dressing and herbs, which can lose texture upon thawing.

Smashed Potato Salad with Fresh Herbs and Creamy Dressing Recipe FAQs

Can I use larger potatoes for this recipe?
Absolutely, but smaller baby potatoes tend to roast more evenly and give you that perfect crispy edge-to-center ratio. For larger potatoes, cut them into evenly sized chunks before boiling.

Is it okay to use regular sour cream instead of Greek yogurt in the dressing?
Yes, sour cream works well and adds a familiar tang. Greek yogurt just boosts protein and keeps things a bit lighter.

Can this salad be served cold straight from the fridge?
Definitely! While I enjoy it warm or room temperature for fresh herb aroma, chilled potato salad is classic and equally delicious.

How can I make this recipe vegan?
Try swapping the mayonnaise and Greek yogurt for vegan alternatives like cashew cream or plant-based yogurt, and use olive oil-based spreads. The herbs and spices will keep it lively!

What’s the best way to get crispy edges on smashed potatoes?
Make sure to preheat your oven well and use plenty of olive oil. Smashing potatoes evenly but not too thin helps create those toasty golden surprises in every bite.

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