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The key to a great crispy herb smashed potato salad lies in its fresh ingredients. For this dish, I use 2 pounds of small new potatoes. They cook quickly and have a nice texture. You’ll also need 1/4 cup of olive oil to give the potatoes flavor and help them crisp up.

Crispy Herb Smashed Potato Salad

Discover the ultimate side dish with this Crispy Herb Smashed Potato Salad! Bursting with fresh herbs and crispy textures, this salad is perfect for barbecues, picnics, or family gatherings. Learn how to make perfectly smashed potatoes and a tangy dressing that will elevate any meal. Ready to impress your guests? Check out the full recipe and tips now for a delicious addition to your dining table!
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Ingredients
  

2 pounds small new potatoes

1/4 cup olive oil

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped

1/4 cup green onions, sliced

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

1/2 cup feta cheese, crumbled (optional)

1/4 cup toasted pine nuts (optional)

Instructions
 

Boil the Potatoes: Place the new potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil and cook for about 20 minutes or until the potatoes are tender when pierced with a fork. Drain and allow to cool slightly.

    Preheat the Oven: While the potatoes are cooling, preheat your oven to 425°F (220°C).

      Smash the Potatoes: Once the potatoes are cool enough to handle, place them on a parchment-lined baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until they flatten but still hold their shape.

        Season the Potatoes: In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Drizzle this mixture over the smashed potatoes, ensuring they are coated evenly.

          Bake for Crispiness: Bake the smashed potatoes in the preheated oven for 20-25 minutes or until they are golden brown and crispy on the edges.

            Prepare the Herb Dressing: While the potatoes are baking, combine the chopped dill, parsley, and sliced green onions in a large mixing bowl.

              Combine and Add Crunch: Once the potatoes are out of the oven and slightly cooled, add them to the herb mixture. If using, sprinkle the feta cheese and toasted pine nuts on top. Toss everything together gently to combine.

                Serve: Taste and adjust seasoning with additional salt and pepper if needed.

                  - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Serve the salad in a large bowl, garnished with extra herbs and a drizzle of olive oil on top for an inviting look.