The Best Crispy Smashed Potato Salad
Golden and crunchy smashed potatoes tossed in a creamy, tangy dressing with fresh herbs and celery. The ultimate side dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds baby Yukon Gold potatoes
- 1/4 cup olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
Instructions
- Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15 to 20 minutes until fork tender. Drain and let cool slightly.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Gently smash each potato to about 1/2 inch thickness. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
- Roast for 25 to 30 minutes, flipping halfway, until golden and crispy.
- In a large bowl, whisk together sour cream, mayonnaise, lemon juice, and Dijon mustard. Fold in celery, red onion, dill, and chives.
- Let potatoes cool for 5 minutes, then gently toss with dressing. Serve immediately.
Notes
For extra crispiness, ensure potatoes are not overcrowded on the baking sheet. This Crispy Smashed Potato Salad is best served fresh.