Description
A delicious Crispy Smashed Potato Salad featuring golden baby potatoes roasted to perfection and tossed in a creamy lemon-herb dressing with fresh dill, basil, chives, and a hint of tangy Dijon mustard. This salad is perfect as a flavorful side dish for any meal.
Ingredients
Scale
Potatoes
- 2 lbs baby golden potatoes
Dressing
- ¾ cup sour cream
- ½ cup mayonnaise
- 1 Tbsp dijon mustard
- ¼ cup fresh dill, chopped
- ¼ cup fresh basil, chopped
- ¼ cup fresh chives, chopped
- 2 Tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 2 garlic cloves, minced
- 2 celery stalks, chopped
Additional
- Olive oil for drizzling
- Salt and black pepper for seasoning
Instructions
- Boil the potatoes: Add a large pinch of salt to a pot of water, cover and bring it to a boil. Once boiling, add the potatoes, cover again and boil for 15 minutes or until fork tender. Drain the potatoes and set them aside to cool for 5 minutes.
- Splash and roast: Preheat the oven to 425 degrees Fahrenheit. Drizzle olive oil on a large rimmed baking sheet. Place the potatoes on the pan and gently smash them with a heavy glass. Drizzle more olive oil over the smashed potatoes and season generously with salt and pepper. Bake for 45 minutes or until golden and crispy, checking at 30 minutes to monitor doneness. Remove and let cool for 5-10 minutes.
- Make the dressing: In a bowl, combine sour cream, mayonnaise, dijon mustard, chopped dill, basil, chives, lemon juice, minced garlic, chopped celery, salt, and black pepper. Stir until fully combined.
- Toss and serve: Add the cooled smashed potatoes to the dressing and gently toss until coated evenly. Adjust salt and pepper to taste. Garnish with extra chives and serve immediately for best texture and flavor.
Notes
- Use baby golden potatoes for best texture and flavor; Yukon golds work well too.
- Be gentle when smashing the potatoes to keep some chunks intact for texture.
- Check the oven frequently near the end of baking to avoid burning.
- For a dairy-free version, substitute sour cream and mayonnaise with vegan alternatives.
- This salad is best served fresh but can be refrigerated for up to 1 day; crispiness may reduce upon storage.
