Description
This crispy herb smashed potato salad features tender roasted baby gold potatoes that are smashed and roasted to a perfect crispness, combined with a creamy, tangy herb dressing. It’s an elevated twist on classic potato salad, offering a delightful mix of textures and flavors with fresh dill, parsley, and green onions.
Ingredients
Potatoes
- 4 teaspoons kosher salt, divided, plus more to taste
- 3 pounds baby gold potatoes
- 3 tablespoons olive oil, divided
- 3/4 teaspoon pepper, divided, plus more to taste
- 1/2 teaspoon garlic powder
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
Instructions
- Boil Potatoes: Place potatoes in a large pot and cover with water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Reduce heat to medium-high and cook until potatoes are tender when pierced with a fork, about 12 to 15 minutes. Drain the potatoes well.
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil and coat it with 1 tablespoon olive oil.
- Smash Potatoes: Spread the cooked potatoes in a single layer on the baking sheet. Using a heavy-bottomed jar or glass, gently smash the potatoes to about 1/4 to 1/2 inch thickness, careful not to break them completely apart. Drizzle smashed potatoes evenly with the remaining 2 tablespoons olive oil and sprinkle with the remaining 3 teaspoons salt, 1/2 teaspoon pepper, and garlic powder for seasoning.
- Roast Potatoes: Roast the smashed potatoes in the preheated oven, turning them halfway through, until they are very crispy and browned, about 40 to 50 minutes.
- Prepare Dressing: While the potatoes roast, combine sour cream, mayonnaise, Dijon mustard, lemon juice, finely chopped dill and parsley, the remaining 1/4 teaspoon pepper, and all but 1 tablespoon of the thinly sliced green onions in a bowl. Stir well to combine and adjust seasoning to taste.
- Assemble Salad: Reserve 1/4 cup of the crispy roasted potatoes for garnish. Toss the remaining roasted potatoes in the dressing until well coated. Transfer to a serving dish.
- Garnish and Serve: Top the salad with the reserved green onions, reserved crispy potatoes, and additional dill and parsley as desired. Serve immediately for best texture and flavor.
Notes
- Using baby gold potatoes means you don’t need to peel them, saving prep time and adding texture.
- Smashing potatoes before roasting increases the surface area for maximum crispiness.
- Serve this salad warm or at room temperature for the best combination of crispiness and creaminess.
- Customize herbs to your preference; chives or tarragon would also work well.
- Leftover salad can be refrigerated but may lose some crispiness over time.
