Crispy Smashed Potato Salad
Roasted smashed potatoes in a dreamy creamy herb dressing that will blow your mind! Enjoy this delicious potato salad warm or cold!
Servings: 6
Ingredients
POTATOES:
- 3 lbs. baby gold potatoes
- 1 T. kosher salt for the boiling water
- 3 T. olive oil divided
- 1 tsp. kosher salt for sprinkling
- 1/2 tsp. black pepper for sprinkling
- 1/2 tsp. garlic powder for sprinkling
DRESSING:
- 1/2 c. sour cream
- 1/2 c. mayonnaise
- 1 T. Dijon mustard
- 1 T. lemon juice
- 1/4 tsp. black pepper
- 1 T. finely chopped fresh dill plus more for garnish
- 1 T. finely chopped fresh parsley plus more for garnish
- 1 bunch green onions thinly sliced, divided
Instructions
- POTATOES: Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the heat to medium-high: cook until the potatoes are tender when pierced with a fork about 12-15 minutes; drain well.
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper. Coat the prepared baking sheet with 1 tablespoon of olive oil.
- Add the drained potatoes in a single layer onto the prepared pan. Using a heavy jar or glass smash the potatoes to 1/4 to 1/2-inch thickness, taking care not to fully separate the potatoes.
- Drizzle the smashed potatoes evenly with the 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder.
- Roast the potatoes until very crispy and browned about 45 minutes or more depending on your oven, watch carefully.
- DRESSING: While the potatoes are roasting, prepare the dressing. In a medium bowl, combine the sour cream, mayonnaise, mustard, lemon juice, 1/4 teaspoon pepper, 1 tablespoon dill and 1 tablespoon parsley. Chop the green onions reserving 1 tablespoon for the garnish and add to the dressing. Stir well to combine. Taste for seasoning and adjust as desired.
- Reserve 1/4 cup of the crispy potatoes for garnish. Pour the dressing over the remaining potatoes; stir until well coated.
- Add the potato salad to a serving dish and top with reserved crispy potatoes, green onions, and more dill and parsley if desired. Enjoy warm or cold!
Notes
Chopped crispy fried bacon would be a nice addition to this salad!
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