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To make crispy herb smashed potato salad, you need simple, fresh ingredients. Start with 1.5 pounds of baby potatoes or Yukon Gold potatoes. These potatoes work well because they are creamy and hold their shape. You will also need olive oil, sea salt, black pepper, and garlic powder to season the potatoes.

Crispy Herb Smashed Potato Salad

Elevate your meals with my Crispy Herb Smashed Potato Salad, the ultimate show-stopping side dish! Packed with flavor, crunchy textures, and fresh herbs, this unique take on potato salad is perfect for gatherings or a tasty treat at home. Discover simple ingredients and easy steps to create this vibrant dish that everyone will love. Click through to explore the complete recipe and get ready to wow your guests with this delicious salad!
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Ingredients
  

1.5 lbs baby potatoes (or Yukon Gold, halved)

4 tablespoons olive oil, divided

1 teaspoon sea salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 tablespoon fresh parsley, finely chopped

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh dill, finely chopped

½ cup Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 cup cherry tomatoes, halved

½ cup radishes, sliced

2 scallions, chopped

Instructions
 

Preheat and Boil: Preheat your oven to 425°F (220°C). In a large pot, add the halved baby potatoes and cover with water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender.

    Drain and Smash: Drain the potatoes and let them sit for a few minutes to dry out. On a parchment-lined baking sheet, place each potato half cut side down and gently smash with the bottom of a glass or fork, creating a flat, irregular shape.

      Season and Roast: In a small bowl, mix 3 tablespoons of olive oil, sea salt, black pepper, and garlic powder. Drizzle this mixture over the smashed potatoes. Roast in the preheated oven for 25-30 minutes, until crispy and golden brown.

        Prepare Dressing: While the potatoes are roasting, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, and the remaining tablespoon of olive oil in a large mixing bowl. Add the chopped herbs (parsley, chives, and dill) and mix well.

          Combine Salad: Once the potatoes are out of the oven and slightly cooled, add them to the dressing bowl and gently toss to coat. Incorporate the halved cherry tomatoes, sliced radishes, and chopped scallions for a fresh crunch.

            Serve: Transfer the potato salad to a serving platter. Optionally, garnish with additional herbs on top for extra color and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings

                - Presentation Tips: Serve in a large, shallow dish for an appealing spread. Drizzle a few extra drops of olive oil and sprinkle some fresh herbs on top for vibrant color before serving.