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Crispy Smashed Potato Salad with Fresh Herbs and Dill Pickles Recipe

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★★★★

3.8 from 42 reviews

This Best Crispy Smashed Potato Salad is a delightful twist on the traditional potato salad, featuring perfectly boiled then oven-roasted smashed baby potatoes for an irresistibly crispy texture. Combined with a tangy, creamy Greek yogurt and mayo dressing, fresh herbs, dill pickles, and bold flavors like garlic and Dijon mustard, this salad is perfect for gatherings or as a comforting side dish. The roasting method creates a crispy exterior while keeping the potatoes tender inside, making it a viral favorite that’s easy to prepare and packed with flavor.

Ingredients

Scale

Potatoes

  • 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)

Dressing and Mix-ins

  • 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

Instructions

  1. Preheat and boil potatoes: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper, spraying with olive oil spray for easy cleanup. Wash the potatoes thoroughly and place them in a large pot filled with cold water and a generous amount of kosher salt. Bring to a boil over high heat and cook the potatoes for 10-15 minutes until they are fork-tender. Drain the potatoes and let them dry and cool to room temperature.
  2. Smash and roast potatoes: Arrange the cooled potatoes on the prepared baking sheet in a single layer. Using the bottom of a sturdy glass or small bowl, gently smash each potato to flatten slightly, increasing their surface area. Drizzle the potatoes with 2 tablespoons of extra-virgin olive oil and season with 2 teaspoons kosher salt and ½ teaspoon black pepper. Roast in the preheated oven for 40-50 minutes, or until the potatoes are golden and crispy. Make sure to leave some space between the potatoes to help them crisp up evenly.
  3. Prepare the dressing and mix-ins: While the potatoes roast, combine the Greek yogurt, mayo, lemon juice, minced garlic, Dijon mustard, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper in a large mixing bowl. Stir until smooth and well combined. Add the finely chopped dill pickles, red onions, fresh dill, fresh parsley, and chives to the dressing and mix thoroughly.
  4. Combine roasted potatoes with dressing: Once the potatoes are crispy and out of the oven, add them gently to the bowl with the dressing and herb mixture. Toss carefully to coat all the potatoes evenly without breaking them too much.
  5. Serve and enjoy: Serve the crispy smashed potato salad slightly warm or at room temperature for the best flavor and texture. This salad pairs wonderfully with grilled meats, sandwiches, or as a flavorful standalone side dish.

Notes

  • Use baby gold or yellow potatoes for a creamy texture and great roasting results; red potatoes are a good alternative.
  • Leaving space between smashed potatoes on the baking sheet is key for crispiness; consider using two trays if necessary.
  • The Greek yogurt-based dressing adds creaminess while keeping the salad lighter than traditional mayonnaise-heavy versions.
  • This salad is best served fresh but can be refrigerated for up to 1 day; re-crisping in a hot oven for a few minutes before serving helps restore texture.
  • You can adjust the amount of lemon juice and mustard to your taste to balance tanginess and flavor intensity.

Keywords: smashed potato salad, crispy potatoes, roasted potato salad, Greek yogurt dressing, easy side dish, viral recipe, baby potatoes, healthy potato salad

Find it online: https://foodiecara.com/crispy-smashed-potato-salad-with-fresh-herbs-and-dill-pickles-recipe/