Crispy Smashed Potato Salad with Creamy Lemon-Herb Dressing
Crispy Smashed Potato Salad with Creamy Lemon-Herb Dressing
Ingredients
For the Crispy Smashed Potatoes
- 2 pounds baby golden potatoes, scrubbed clean
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Creamy Lemon-Herb Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 garlic, clove, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad Assembly
- 2 stalks celery, diced
Instructions
- 1
Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add the baby golden potatoes and cook until fork-tender, about 15-20 minutes. Drain well.
⏱️ 25 min•🌡️ 400
- 2
Arrange the cooked potatoes on a large baking sheet lined with parchment paper, leaving some space between them. Using the bottom of a glass or a potato masher, gently smash each potato until flattened to about 1/2-inch thick.
⏱️ 5 min
- 3
Drizzle the smashed potatoes generously with olive oil, then sprinkle with salt and black pepper. Bake for 30-40 minutes, flipping halfway through, until golden brown and crispy.
⏱️ 40 min•🌡️ 400
- 4
While the potatoes are baking, prepare the dressing. In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, minced garlic, and fresh lemon juice until smooth.
⏱️ 5 min
- 5
Stir in the chopped fresh dill, basil, and chives. Season the dressing with salt and black pepper to taste. Refrigerate until ready to use.
⏱️ 5 min
- 6
Once the crispy smashed potatoes are done, remove them from the oven and let them cool slightly, about 10-15 minutes. This helps them maintain their crispiness.
⏱️ 15 min
- 7
In a large bowl, combine the slightly cooled crispy smashed potatoes and the diced celery. Pour the creamy lemon-herb dressing over the potato mixture.
⏱️ 5 min
- 8
Gently toss to coat all the potatoes and celery evenly. Serve immediately for maximum crispiness, or chill for at least 15 minutes for flavors to meld. The salad can be made ahead and stored in the refrigerator for up to 2 days.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Smashed Potato Salad with Creamy Lemon-Herb Dressing
For the Crispy Smashed Potatoes
- 2 pounds baby golden potatoes, scrubbed clean
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Creamy Lemon-Herb Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 garlic, clove, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad Assembly
- 2 stalks celery, diced
Instructions
- 1
Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add the baby golden potatoes and cook until fork-tender, about 15-20 minutes. Drain well.
⏱️ 25 min•🌡️ 400 - 2
Arrange the cooked potatoes on a large baking sheet lined with parchment paper, leaving some space between them. Using the bottom of a glass or a potato masher, gently smash each potato until flattened to about 1/2-inch thick.
⏱️ 5 min - 3
Drizzle the smashed potatoes generously with olive oil, then sprinkle with salt and black pepper. Bake for 30-40 minutes, flipping halfway through, until golden brown and crispy.
⏱️ 40 min•🌡️ 400 - 4
While the potatoes are baking, prepare the dressing. In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, minced garlic, and fresh lemon juice until smooth.
⏱️ 5 min - 5
Stir in the chopped fresh dill, basil, and chives. Season the dressing with salt and black pepper to taste. Refrigerate until ready to use.
⏱️ 5 min - 6
Once the crispy smashed potatoes are done, remove them from the oven and let them cool slightly, about 10-15 minutes. This helps them maintain their crispiness.
⏱️ 15 min - 7
In a large bowl, combine the slightly cooled crispy smashed potatoes and the diced celery. Pour the creamy lemon-herb dressing over the potato mixture.
⏱️ 5 min - 8
Gently toss to coat all the potatoes and celery evenly. Serve immediately for maximum crispiness, or chill for at least 15 minutes for flavors to meld. The salad can be made ahead and stored in the refrigerator for up to 2 days.
⏱️ 15 min