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For a great crispy smashed potato salad recipe, you need fresh ingredients. Start with 1.5 pounds of baby potatoes. These small potatoes cook evenly and smash well. You will also need four tablespoons of olive oil. This adds flavor and helps the potatoes crisp.

Crispy Herb Smashed Potato Salad

Elevate your meal with my mouthwatering Crispy Herb Smashed Potato Salad! This dish features crispy baby potatoes tossed in a delicious dressing with fresh herbs and optional toppings like bacon bits or cherry tomatoes for a burst of flavor. Perfect for any occasion, it’s easy to customize for vegan or gluten-free diets. Ready to impress your guests? Click through for the full recipe and discover how to make your potato salad unforgettable!
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Ingredients
  

1.5 lbs baby potatoes

4 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper to taste

½ cup Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

¼ cup fresh chives, chopped

¼ cup fresh parsley, chopped

1 cup cherry tomatoes, halved

1 cup cooked bacon bits (optional for crunch)

Instructions
 

Boil the Potatoes: Place the baby potatoes in a large pot and cover them with water. Add a generous pinch of salt and bring to a boil. Cook until fork-tender, about 15-20 minutes.

    Preheat Your Oven: While the potatoes are boiling, preheat your oven to 400°F (200°C).

      Smash the Potatoes: Drain the potatoes and allow them to steam dry for a minute. Transfer them to a baking sheet lined with parchment paper. Using a fork or the bottom of a glass, gently smash each potato to flatten it slightly.

        Season: Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to ensure even seasoning.

          Bake: Place the baking sheet in the oven and roast the potatoes for about 20-25 minutes or until they are crispy and golden brown on the edges.

            Prepare the Dressing: In a bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, and half of the chopped herbs. Stir until smooth, then season with salt and pepper to taste.

              Combine Ingredients: Once the potatoes are done, let them cool slightly. In a large mixing bowl, add the crispy smashed potatoes, halved cherry tomatoes, bacon bits (if using), and the yogurt dressing. Toss gently to combine.

                Garnish: Sprinkle the remaining fresh herbs on top for a burst of color and freshness.

                  Prep Time: 15 mins | Total Time: 55 mins | Servings: 4

                    - Presentation Tips: Serve the potato salad in a large rustic bowl. Drizzle some additional olive oil on top and garnish with a few whole herbs for an appealing finish.