This crispy herb smashed potato salad is one of the best potato salads you’ll ever have. With crispy, salty potatoes and a cool, creamy dressing, this potato salad is fancy. Roasting the potatoes may seem like an extra step, but it’s actually easier than peeling a bunch of potatoes, and well worth it.
Ingredients
- kosher salt, divided, plus more: 4 tsp (to taste)
- Baby gold potatoes: 3 pound
- olive oil.: 3 Tbsp (divided)
- pepper, divided, plus more: 0.75 tsp (to taste)
- garlic powder: 0.5 tsp
- sour cream: 0.5 cup
- mayonnaise: 0.5 cup
- Dijon mustard: 1 Tbsp
- lemon juice: 1 Tbsp
- fresh dill: 1 Tbsp (for garnish, finely chopped)
- fresh parsley: 1 Tbsp (for garnish, finely chopped)
- bunch green onions: 1 piece (sliced, divided)
Metric Conversion
Stages of cooking
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Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain.
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Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.
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Coat the prepared baking sheet with 1 tablespoon olive oil. Add potatoes in a single layer onto the pan. Using a heavy bottomed jar or glass, smash potatoes to 1/4 to 1/2 inch thickness, taking care not to fully separate the potatoes. Drizzle smashed potatoes evenly with remaining oil; sprinkle with remaining teaspoon salt, 1/2 teaspoon pepper and garlic powder.
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Roast potatoes in the preheated oven, until very crispy and browned, about 30 minutes.
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While potatoes are roasting, prepare the dressing. Combine remaining 1/4 teaspoon pepper with sour cream, mayonnaise, mustard, lemon juice, dill, and parsley. Reserve 1 tablespoon green onion for garnish; add remaining green onions to the sour cream mixture. Stir well to combine. Taste for seasoning and adjust as desired.
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Reserve 1/4 cup crispy potatoes for topping and stir remaining potatoes with dressing until well coated. Add to a serving dish and top with reserved green onion, crispy potatoes, and more dill and parsley as desired. Dotdash Meredith Food Studios