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The key ingredients for crispy herb smashed potato salad are simple but essential. You will need 1.5 pounds of baby potatoes. These small potatoes cook quickly and have a nice texture. The next must-have is olive oil, which adds flavor and helps the potatoes crisp up.

Crispy Herb Smashed Potato Salad

Upgrade your meals with this Crispy Herb Smashed Potato Salad! Bursting with flavor and crunch, this simple and tasty side dish is perfect for any occasion. Discover the best potatoes to use, how to achieve the ultimate crispiness, and tips for an herby dressing that enhances every bite. Don’t miss out on impressing your family or friends—click through for the full recipe and elevate your side dish game today!
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Ingredients
  

1.5 pounds baby potatoes

1/4 cup olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh parsley, chopped

1/4 cup fresh chives, chopped

1/4 cup Greek yogurt

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

Instructions
 

Boil the Potatoes: Place the baby potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes or until tender when poked with a fork. Drain and let cool slightly.

    Smash the Potatoes: Once they are cool enough to handle, place the potatoes on a lined baking sheet. Use a fork or the bottom of a glass to gently smash each potato to about half an inch thick.

      Prepare the Seasoning: In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.

        Coat the Potatoes: Brush the smashed potatoes generously with the seasoned olive oil mixture on both sides.

          Bake the Potatoes: Preheat the oven to 425°F (220°C). Bake the smashed potatoes for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

            Make the Dressing: In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, chopped parsley, and chives. Stir well until smooth and creamy.

              Toss and Serve: Once the potatoes are crispy, remove them from the oven and let cool slightly. Transfer them to a bowl and gently toss with the herb dressing.

                Garnish: For an extra touch, sprinkle a few additional chopped herbs on top before serving.

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