This crispy smashed potato salad transforms boiled baby gold potatoes into golden, crunchy pieces by smashing and roasting them before tossing with a creamy herb dressing. The contrast between crispy edges and tender interiors sets it apart from traditional potato salads.
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Place baby gold potatoes in a pot, cover with water, and season generously with salt. Bring to a boil and cook until fork-tender.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with about 1 tablespoon of olive oil.
Drain the cooked potatoes and arrange them on the prepared baking sheet.
Using the bottom of a glass, gently smash each potato until flattened.
Drizzle the smashed potatoes with the remaining 2 tablespoons of olive oil and season with salt, freshly ground black pepper, and garlic powder.
Bake for 25-30 minutes, or until the potatoes are golden brown and crispy.
While the potatoes are baking, prepare the dressing. In a large bowl, combine the chopped scallions, dill, and parsley.
Add the mayonnaise, sour cream, Dijon mustard, fresh lemon juice, and a pinch of salt and pepper to the bowl with the herbs.
Stir the dressing until everything is well combined.
Once the potatoes are done, let them cool slightly, then roughly chop them.
Add the crispy chopped potatoes to the bowl with the dressing.
Gently fold everything together until the potatoes are evenly coated.
Serve immediately, garnished with extra fresh herbs if desired.
Store roasted potatoes and dressing separately in airtight containers in the refrigerator for up to 4 days; combine just before serving to maintain crispiness.
Yes. Roast and crisp the potatoes up to 2 days ahead; store in an airtight container. Toss with the dressing up to 4 hours before serving to keep the potatoes crispy.
Store the roasted potatoes and dressing separately. Combine just before serving, or wait to dress until 30 minutes before eating.
Baby gold potatoes are ideal because they're waxy and hold their shape when smashed and roasted. Red potatoes are a good substitute.
Fresh herbs are recommended for flavor and texture. If using dried, reduce to 1 tsp dill and 1 tsp parsley, as dried herbs are more concentrated.
Roast until the edges are golden brown and crispy to the touch, about 20–25 minutes at 425°F. Some edges should be darker for maximum crispiness.
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