Name: Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1.5 lb baby gold or yellow potatoes, whole and unpeeled (or baby red potatoes); 2 Tbsp extra-virgin olive oil; 2 tsp kosher salt (plus more for salting the water); ½ tsp black pepper (more to taste); ¾ cup Greek yogurt; 2 Tbsp mayo (preferably made with avocado oil or olive oil); 3.5 Tbsp lemon juice (from 1 large lemon); 2 cloves garlic, finely minced; 1 Tbsp Dijon mustard; ¼ tsp kosher salt (more to taste); ¼ tsp black pepper (more to taste); ½ cup dill pickles, finely chopped; ½ cup red onions, finely chopped; ¼ cup fresh dill, loosely packed, finely chopped; ¼ cup fresh parsley, finely chopped; 1 Tbsp chives, chopped

Jump to Recipe

Picture this: the tantalizing aroma of crispy roasted potatoes wafting through your kitchen, mingling with the fresh zing of herbs and the sharp, satisfying snap of dill pickles. The golden edges of these smashed potatoes glisten under a blanket of creamy, tangy dressing, speckled with vibrant flecks of parsley and dill. Every bite delivers the perfect harmony of crunch and creaminess that feels like a celebration of comfort food with a crisp, fresh twist. This Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe isn’t just a side dish—it’s your new obsession, guaranteed to impress guests and delight your family without hours spent in the kitchen.

Why You’ll Love This Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe

Perfectly Crispy and Creamy: The roasting technique creates irresistibly crispy edges while keeping the centers tender, complemented by a luscious, herb-infused dressing.
Fresh and Flavorful: The zing of fresh dill and the tang of dill pickles elevate this salad to a new level of brightness and character.
Easy to Make: With only about 1 hour and 20 minutes total, it’s doable for a weekend gathering or a special dinner without stress.
Versatile Crowd-Pleaser: Whether served warm or at room temperature, it pairs beautifully with a variety of mains or shines as a standalone snack.
Loaded with Simple Pantry Staples: You probably have everything in your fridge and pantry right now—no fancy ingredients needed!

Why This Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe Works

This recipe shines because of a few simple yet transformative steps. First, boiling the potatoes until fork-tender ensures they’re cooked through while being sturdy enough to smash. Smashing them onto the baking sheet creates additional surface area that crisps up wonderfully in the oven, delivering amazing texture contrast. The combination of Greek yogurt, mayo, fresh herbs, and just the right amount of lemon juice and Dijon mustard produces a creamy, tangy dressing that ties in the dill pickles perfectly without overpowering the dish. These techniques work in harmony to produce a salad that is more than the sum of its parts—a true crowd favorite.

Large white serving bowl filled with creamy potato salad mixed with fresh diced cucumbers, red onions, herbs, and chunks of golden crispy roasted potatoes, garnished with finely chopped dill and parsley, whole dish photographed from above on a white marble countertop with natural lighting, professional food magazine style hero shot, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together effortlessly, blending freshness, creaminess, and a little tang to make this dish stand out.

Baby gold or yellow potatoes (1.5 lb): The perfect size and texture for smashing and roasting to crispy, golden perfection.
Extra-virgin olive oil (2 Tbsp): For coating the potatoes to encourage crisping and add rich, fruity flavor.
Kosher salt (2 tsp plus more): Essential to season both the potatoes and the dressing thoroughly.
Black pepper (½ tsp plus more): Adds just the right touch of warmth and depth.
Dill pickles (½ cup, finely chopped): Provide a lively, crunchy tang that brightens the whole salad.
Red onions (½ cup, finely chopped): Bring mild pungency and a beautiful pop of color.
Fresh dill (¼ cup, finely chopped): Infuses herbal freshness that complements the pickles perfectly.
Fresh parsley (¼ cup, finely chopped): Adds a subtle earthiness and herbaceous brightness.
Chives (1 Tbsp, chopped): Mild onion flavor and a touch of elegance.
Greek yogurt (¾ cup): Provides creamy tang without heaviness.
Mayo (2 Tbsp, preferably avocado or olive oil-based): Balances creaminess and richness.
Lemon juice (3.5 Tbsp, from 1 large lemon): Adds vibrant acidity to tie all flavors together.
Garlic (2 cloves, finely minced): Infuses savory depth.
Dijon mustard (1 Tbsp): Adds subtle heat and complexity to the dressing.

Ingredient Substitutions & Tips

Baby potatoes: Baby red potatoes work great here if gold or yellow are unavailable, or you can cut larger potatoes into bite-size chunks.
Greek yogurt: If you want to lighten further, swap for plain low-fat yogurt, but full-fat Greek yogurt gives the best creamy texture.
Mayo: Use any mayonnaise of your choice—regular, avocado oil, or olive oil-based—to keep it rich but balanced.
Fresh herbs: If fresh dill or parsley is hard to find, frozen herbs can work in a pinch, but use less as they’re more potent.

👨‍🍳 Pro Tips for Perfect Results

Don’t overcrowd the potatoes: Leave space on your baking sheet so each potato crisps nicely instead of steaming.
Use a sturdy glass or small bowl for smashing: This will ensure even pressure and larger, crispier smashed potatoes.
Season your boiling water: Adding salt to the water seasons the potatoes internally, enhancing overall flavor.
Cool potatoes completely before smashing: This helps them hold their shape and crisp up better in the oven.
Adjust lemon juice and seasoning to taste: The balance of tanginess is key, so start with less and add more if you want a brighter kick.

How to Make Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe

Step 1: Boil the Potatoes Until Fork-Tender

Start by washing your baby potatoes thoroughly. Place them in a large pot and cover with cold water, generously salting the water just like you would pasta. Bring to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes—test by poking with a fork; they should be soft but not falling apart. Drain and set aside to cool, which is crucial for the next step.

💡 Pro Tip: Use kosher salt for boiling water to season the potatoes deeply and enhance their natural flavor.

Step 2: Smash and Season the Potatoes

Once cooled to room temperature, transfer potatoes to a parchment-lined baking sheet. Press down gently but firmly with the bottom of a sturdy glass or small bowl until each potato flattens slightly, exposing more surface area for crispiness. Drizzle with olive oil and sprinkle with kosher salt and black pepper, making sure each potato is thoroughly coated.

💡 Pro Tip: Leaving a little space between the potatoes helps them crisp up instead of steaming.

Step 3: Roast Until Crispy

Preheat your oven to 425℉ (218°C) and roast the potatoes for 40-50 minutes. Check at 40 minutes—you’re looking for that deep golden crispness with crunchy edges. Depending on your oven, this time might vary slightly. When ready, remove and let cool a few minutes.

💡 Pro Tip: Flip the potatoes halfway through roasting for even browning and extra crunch.

Step 4: Prepare the Herb and Pickle Dressing

While the potatoes roast, whisk together Greek yogurt, mayo, fresh lemon juice, garlic, Dijon mustard, salt, and pepper in a large mixing bowl. Add the finely chopped red onions, dill pickles, fresh dill, parsley, and chives. Stir to combine all the fresh, tangy flavors that will bring this salad to life.

💡 Pro Tip: Finely chop the pickles and herbs for even distribution and a balanced bite in every forkful.

Step 5: Toss the Crispy Potatoes with the Dressing

Gently add the roasted smashed potatoes to the herb and pickle mixture. Carefully toss to coat each crispy piece without breaking them apart too much. Serve immediately or at room temperature to enjoy the perfect blend of textures and flavors.

💡 Pro Tip: Handle the potatoes delicately to keep their crispy edges intact while blending beautifully with the creamy dressing.

Common Mistakes to Avoid

Learn from these common pitfalls:

Overcrowding the baking sheet: This steams the potatoes instead of crisping them.
Not salting the boiling water: Leads to bland potatoes that lack depth of flavor.
Smashing while potatoes are too hot: Potatoes will fall apart or mash unevenly.
Skipping the cooling step: Warm potatoes won’t crisp as well when roasted.
Using too much dressing: Can overwhelm the crispy texture and dilute flavors.
Not chopping herbs and pickles finely enough: This results in uneven flavor bursts rather than balanced distribution.

Delicious Variations to Try

Once you’ve mastered the classic version of this Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe, why not explore some tasty twists?

Spicy Harissa Twist

Add a spoonful of harissa paste to the dressing for a smoky, spicy kick that complements the creamy texture beautifully.

Smoky Paprika and Roasted Garlic

Incorporate roasted garlic cloves into the dressing and sprinkle smoked paprika over the potatoes before roasting to add a rich, smoky depth.

Fresh Mint and Green Onion

Swap out some parsley for fresh mint and add green onions instead of chives for a refreshing, garden-fresh flavor profile.

Sun-Dried Tomatoes and Basil

Mix in finely chopped sun-dried tomatoes and fresh basil to lend an Italian-inspired flair to the salad.

Avocado Cream Dressing

Replace mayo with mashed ripe avocado blended into the yogurt for a luscious, buttery alternative that ups the creaminess without heaviness.

How to Serve Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe

A single white plate featuring a generous plated portion of creamy potato salad loaded with crunchy potato chips, finely diced pickles, red onions, and fresh herbs, all coated in a rich, herb-speckled dressing. The close-up angled view highlights the varied textures of crispy chips and tender potato chunks layered with scattered fresh green herbs, set against a clean white marble background with natural lighting, styled as an inviting ready-to-eat serving. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra fresh dill and parsley just before serving for a vibrant look and extra bursts of herbal aroma. A few whole dill pickle slices on top add eye-catching appeal and added crunch.

Side Dishes

This salad pairs exquisitely with grilled chicken, roasted vegetables, or a fresh green salad. It’s also a fantastic companion for a barbecue or picnic spread, adding texture and tang to your meal.

Creative Ways to Present

Serve in a large rustic bowl for casual family dinners, or portion into individual glass jars or ramekins for elegant entertaining. Drizzle a little extra olive oil and a sprinkle of sea salt on top for a professional touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe in an airtight container in the refrigerator for up to 3 days. The potatoes will soften slightly but the dressing flavor deepens beautifully overnight.

Freezing

This salad freezes poorly due to the creamy dressing and fresh herbs, so it’s best enjoyed fresh. However, you can freeze extra boiled potatoes separately and roast them fresh when ready.

Reheating

To revive the crispiness, gently reheat leftover potatoes in a hot oven or toaster oven for 10-15 minutes before tossing them back with the dressing. Avoid microwaving as it makes the potatoes soggy.

FAQs

Can I use regular-sized potatoes instead of baby potatoes?

Yes! Just cut larger potatoes into bite-sized chunks before boiling and smashing. The method and flavor stay just as delicious.

Is it possible to make this salad vegan?

Absolutely—swap Greek yogurt and mayo for plant-based alternatives like coconut yogurt and vegan mayonnaise.

Can I prepare this salad in advance?

You can boil and roast the potatoes a day ahead, then mix with the dressing just before serving for maximum freshness.

What if I don’t have fresh herbs?

Frozen herbs can be used but reduce quantity since their flavor is more concentrated. Dried herbs won’t provide the same vibrant freshness.

How do I make the potatoes extra crispy?

Ensure they are well-oiled, spaced out on the tray, and roasted at a high temperature (425℉) until golden and crunchy around the edges.

Can I use a different type of pickle?

Dill pickles are ideal for their tang and crunch, but bread-and-butter pickles offer a sweeter twist if preferred.

Is this salad served warm or cold?

It’s lovely served either warm or at room temperature—choose based on your preference and the occasion.

How long does this recipe take?

This Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe takes approximately 1 hour and 20 minutes, including prep and roasting time.

Final Thoughts

This Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe has quickly become a cherished favorite. It invites you to slow down and savor the beautiful textures and harmonious flavors in every bite. Whether for a cozy family dinner or a fun gathering, it’s a dish that brings people together with its rustic charm and exciting freshness.

Have you tried this Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🥔🌿