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The crispy herb smashed potato salad is a treat. You need simple and fresh ingredients. First, choose the right potatoes. I love small Yukon Gold potatoes for their creamy texture. They hold up well when smashed and roasted.

Crispy Herb Smashed Potato Salad

Elevate your mealtime with my Crispy Herb Smashed Potato Salad, a flavorful and crunchy dish perfect for any occasion. Using small Yukon Gold potatoes and a mix of fresh herbs, this salad is easy to prepare and provides a delightful twist to your typical potato salad. Discover the simple ingredients and cooking techniques that make each bite a delicious experience.
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Ingredients
  

1.5 pounds small Yukon Gold potatoes

1/4 cup extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup fresh parsley, chopped

1/2 cup fresh chives, chopped

1/2 cup sour cream or Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

Optional: Crumbled feta cheese for topping

Instructions
 

Prep the Potatoes: Wash the Yukon Gold potatoes thoroughly. Place them in a large pot, cover them with water, and add a generous pinch of salt. Bring to a boil over medium-high heat.

    Boil the Potatoes: Once boiling, reduce the heat and let them simmer for about 15-20 minutes or until a fork easily pierces through the potatoes. Drain and let cool for a few minutes.

      Smashed Potato Technique: Preheat your oven to 425°F (220°C). On a baking sheet lined with parchment paper, place the slightly cooled potatoes and use the bottom of a glass or fork to gently smash each potato to about 1 inch thick.

        Season: In a small bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Drizzle this mixture over the smashed potatoes, ensuring each one is well coated.

          Bake for Crispiness: Bake the seasoned smashed potatoes in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

            Prepare the Dressing: While the potatoes are baking, in a separate bowl, whisk together the sour cream (or Greek yogurt), Dijon mustard, lemon juice, chopped parsley, and chives. Adjust seasoning with salt and pepper as desired.

              Combine Everything: Once the potatoes are out of the oven, let them cool slightly before mixing them with the herb dressing. Gently fold to coat the potato chunks evenly, being careful not to break them too much.

                Serve: Transfer the potato salad to a serving dish. Top with crumbled feta cheese, if using, and garnish with additional fresh herbs for added flavor and presentation.

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