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To make a crispy herb smashed potato salad, you need a few key ingredients. First, choose the best potatoes for smashing. I like baby Yukon Gold or Red potatoes. They are creamy and hold up well when you smash them.

Crispy Herb Smashed Potato Salad

Elevate your meals with Crispy Herb Smashed Potato Salad, the ultimate side dish that combines crunchy potatoes, fresh herbs, and a creamy dressing. Perfect for picnics or family gatherings, this fun twist on a classic will impress your guests. Discover essential tips on choosing the best potatoes, creating crispy perfection, and customizing flavors.
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Ingredients
  

1.5 pounds baby potatoes (Yukon Gold or Red)

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper to taste

1/4 cup fresh parsley, chopped

1/4 cup fresh dill, chopped

1/4 cup green onions, sliced

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon lemon juice

Instructions
 

Boil the Potatoes: In a large pot, add the baby potatoes and cover them with cold water. Bring to a boil over medium-high heat and cook for about 15-20 minutes or until fork-tender. Drain and let them cool for a few minutes.

    Preheat the Oven: Preheat your oven to 425°F (220°C) while the potatoes are cooling.

      Smash the Potatoes: On a parchment-lined baking sheet, place the cooled potatoes. Using the bottom of a glass or a potato masher, gently smash each potato until it is about 1/2 inch thick.

        Season and Bake: Drizzle the smashed potatoes with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and black pepper. Bake in the preheated oven for 20-25 minutes or until the potatoes are golden and crispy.

          Make the Dressing: In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, and half of the chopped herbs (parsley and dill). Mix until well combined.

            Combine Salad Ingredients: Once the potatoes are done, allow them to cool slightly, then transfer them to a large mixing bowl. Toss them with the dressing and add the remaining herbs and green onions.

              Rest and Serve: Allow the potato salad to sit for about 10 minutes to let the flavors meld before serving warm, or chill in the refrigerator for a refreshing cold version.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large, beautiful bowl, garnished with an additional sprinkle of fresh herbs on top and a drizzle of olive oil for an appetizing finish. Add a few lemon wedges for extra flair!