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Crispy Smashed Potato Salad

A delightful blend of crispy roasted baby potatoes and a creamy herb dressing, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds baby potatoes Can use larger potatoes, adjust cooking time accordingly.
  • 3 tablespoons olive oil For drizzling over smashed potatoes.
  • Salt and pepper to taste Salt and pepper For seasoning potatoes.
  • 1/4 cup chopped fresh herbs Good options include parsley or dill.
  • 1/4 cup sour cream Can substitute with Greek yogurt for a creamier finish.
  • 2 tablespoons lemon juice Adds zesty flavor.
  • 1/4 cup diced red onion
  • 1/2 cup cherry tomatoes, halved

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Boil the baby potatoes in salted water until fork-tender, about 15 minutes.
  3. Drain the potatoes and allow them to cool slightly.
  4. Place the potatoes on a baking sheet and lightly smash each one with a fork or potato masher.
  5. Drizzle olive oil over the smashed potatoes and season with salt and pepper.
  6. Bake in preheated oven for 20-25 minutes or until golden and crispy.
  7. While the potatoes bake, mix the chopped herbs, sour cream, lemon juice, diced red onion, and halved cherry tomatoes in a bowl.
  8. Once potatoes are done, cool for a few minutes and toss gently with the creamy herb mixture.
Serving
  1. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to restore crispiness.