Crispy Herb Smashed Potato Salad

Introduction

Golden crispy smashed potatoes are already a comforting favorite on their own. But when tossed into a fresh herb salad with zesty dressing, they transform into something special. This crispy herb smashed potato salad is warm, crunchy, and bursting with fresh flavors. It balances texture and taste in a way that makes it stand out on any dinner table or picnic spread. Whether you’re preparing for a casual family meal or looking to impress guests at a gathering, this recipe brings the comfort of potatoes with the brightness of a herby vinaigrette.

Ingredients Needed

Ingredient	Amount	Calories (approx.)
Baby potatoes	1.5 pounds	375
Olive oil	2 tablespoons	240
Fresh parsley (chopped)	1/4 cup	5
Fresh dill (chopped)	2 tablespoons	4
Green onions (sliced)	1/4 cup	10
Garlic cloves (minced)	2 cloves	8
Lemon juice	2 tablespoons	8
Dijon mustard	1 tablespoon	15
Red wine vinegar	1 tablespoon	3
Salt	To taste	0
Black pepper	To taste	0
Optional: crumbled feta	1/4 cup	100

Total Estimated Calories per Serving: ~200 (based on 4 servings)

Step-by-Step Cooking Instructions

1. Begin by washing the baby potatoes thoroughly. Leave the skins on for extra texture and nutrients.
2. Place them in a large pot and cover with water. Add a generous pinch of salt and bring to a boil.
3. Simmer the potatoes until fork-tender. This usually takes around 15 to 20 minutes depending on size.
4. Drain and let the potatoes cool slightly before smashing them.
5. Preheat your oven to 425 degrees Fahrenheit.
6. Line a baking sheet with parchment paper and arrange the potatoes evenly.
7. Use the bottom of a glass or a potato masher to gently press down and flatten each potato.
8. Drizzle with olive oil and season with salt and pepper.
9. Bake the smashed potatoes for 25 to 30 minutes or until the edges turn golden and crispy.
10. While they roast, prepare the herb dressing by whisking together lemon juice, red wine vinegar, Dijon mustard, garlic, olive oil, and a pinch of salt.
11. Stir in the chopped parsley, dill, and green onions.
12. Once the potatoes are out of the oven, let them cool slightly before transferring to a mixing bowl.
13. Pour the herb dressing over the warm potatoes and toss gently to coat.
14. Add crumbled feta if using and give it a final toss.

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Tips for Customizing the Recipe

Want to give your potato salad a twist? Try switching out the herbs. Basil or cilantro can offer a unique flavor profile. You can also use red potatoes or fingerlings if baby potatoes are not available. For added crunch, sprinkle in some toasted sunflower seeds or slivered almonds just before serving. If you prefer a bit of spice, a dash of chili flakes or a touch of cayenne can do wonders. Those following a dairy-free plan can skip the feta or substitute with a plant-based option.

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Nutritional Information

Nutrient	Amount (approx.) per serving
Calories	200
Total Fat	14g
Saturated Fat	3g
Carbohydrates	18g
Fiber	3g
Sugar	1g
Protein	3g
Sodium	250mg

Serving Suggestions

This salad pairs well with grilled chicken or fish, especially on warm days. Serve it as a side dish with roasted vegetables or enjoy it as a standalone light lunch. It also makes an excellent dish for potlucks and summer cookouts. To serve warm, reheat the roasted potatoes slightly before tossing with the dressing. For a cool version, allow the potatoes to cool completely and chill before mixing.

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Conclusion

A good potato salad can bring people together, and this crispy herb smashed version does just that. With every bite, you get crunchy texture, herby brightness, and hearty comfort. It’s simple to prepare yet full of flavor and freshness. Whether you’re making it for a weekday dinner or a special gathering, this recipe is bound to become a staple in your kitchen. Give it a try and watch it disappear from the bowl in no time.