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To make a crispy herb smashed potato salad, you need simple, fresh ingredients. Start with 1.5 pounds of baby potatoes. They give a nice bite and hold their shape well. You will also need olive oil, garlic powder, onion powder, and smoked paprika for flavor. Don’t forget salt and pepper to taste. For color and freshness, add 1 cup of halved cherry tomatoes.

Crispy Herb Smashed Potato Salad

Elevate your summer gatherings with my Crispy Herb Smashed Potato Salad! This delicious recipe combines tender smashed potatoes with vibrant herbs like parsley, chives, and dill for a flavor explosion. Learn how to achieve that perfect crispiness and customize your salad with fun variations. Discover easy steps and simple ingredients to create a crowd-pleasing dish that’s perfect for barbecues or any occasion. Click through to explore the full recipe and impress your guests!
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Ingredients
  

1.5 lbs baby potatoes

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

½ cup fresh parsley, finely chopped

¼ cup fresh chives, chopped

2 tablespoons fresh dill, chopped

¼ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Boil Potatoes: In a large pot, cover the baby potatoes with water and add a generous pinch of salt. Bring to a boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender. Drain and let them sit to cool for a few minutes.

      Smash Potatoes: On a lined baking sheet, place the boiled potatoes and gently smash each one with the bottom of a glass or a potato masher until they are flattened but still intact.

        Season and Roast: In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush the mixture onto each smashed potato. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy.

          Prepare Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, fresh herbs (parsley, chives, dill), and additional salt and pepper to taste.

            Combine Ingredients: Once the potatoes are crispy, let them cool for a few minutes. Add the smashed potatoes and halved cherry tomatoes to the bowl with the dressing. Gently toss everything together until the potatoes are coated with the dressing.

              Serve: Transfer the salad to a serving dish and garnish with extra herbs if desired.

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

                  - Presentation Tips: Serve the salad in a large, shallow bowl to highlight the crispy potatoes and colorful tomatoes. Drizzle a bit more olive oil on top and sprinkle some additional chopped herbs for a vibrant finish.