Crispy Smashed Potato Salad with Lemon Herb Dressing

Crispy Smashed Potato Salad made with roasted smashed potatoes, lemon herb dressing, fresh parsley, dill, and crispy golden edges

Crispy Smashed Potato Salad with Lemon Herb Dressing

Crispy Smashed Potato Salad subs traditional soft potato chunks for roasted smashed potatoes with golden crispy edges and fluffy centers. Tossed with a creamy lemon herb dressing made with fresh dill, parsley, Dijon mustard, and lemon juice, this warm potato salad ends up somewhere between crispy sheet pan potatoes and classic cookout potato salad.

Course Salad, Side Dish

Cuisine American

Keyword crispy potato salad, crispy smashed potato salad, lemon herb potato salad, roasted potato salad, smashed potato salad

Prep Time 10

Cook Time 40

Cooling: 10

Total Time 1

Servings

Calories 255kcal

Author Cathy Pollak

Equipment

large pot For boiling the potatoes before roasting.
baking sheet (large) Gives the potatoes room to crisp instead of steam.
parchment paper Prevents sticking and makes cleanup easier.
mixing bowls (large). For tossing the potatoes with the dressing.

Ingredients

2 lbs (907 g) baby potatoes
2 tbsps (30 ml) olive oil
salt and pepper
½ tsp (2 g) garlic powder
½ tsp (2 g) paprika
½ cup (120 g) mayonnaise
1½ tbsps (23 g) Dijon mustard
1 to 2 tbsps (15-30 ml) fresh lemon juice
2 tbsps (2 g) chopped fresh dill
1-2 tbsps (2 g) chopped fresh parsley

Instructions

Bring a large pot of generously salted water to a boil. Add the baby potatoes and cook until fork-tender, about 12 to 15 minutes. Drain well and let the potatoes sit for a few minutes so excess moisture can evaporate, which helps the potatoes crisp more effectively in the oven.
2 lbs (907 g) baby potatoes
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Transfer the potatoes to the prepared baking sheet. Using the bottom of a glass or a fork, gently smash each potato until flattened but still mostly intact. Drizzle with olive oil, then season evenly with salt, black pepper, garlic powder, and paprika.
2 tbsps (30 ml) olive oil, salt and pepper, ½ tsp (2 g) garlic powder, ½ tsp (2 g) paprika
Roast for 30 to 35 minutes, or until the potatoes are deeply golden with crisp edges and soft centers. Allow the potatoes to cool for about 10 minutes before tossing with the dressing so they keep more of their texture.
While the potatoes roast, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice in a large bowl until smooth. Stir in the fresh dill and parsley, then season with additional salt and pepper to taste.
½ cup (120 g) mayonnaise, 1½ tbsps (23 g) Dijon mustard, 1 to 2 tbsps (15-30 ml) fresh lemon juice, 2 tbsps (2 g) chopped fresh dill, 1-2 tbsps (2 g) chopped fresh parsley
Add the roasted smashed potatoes to the bowl and toss gently to coat. Reserve a few extra crispy potatoes for the top if desired. Serve slightly warm or at room temperature for the best texture.

Notes

Let the potatoes dry slightly after boiling so the oven can crisp the edges instead of steaming them.
Smashing creates rough surfaces that catch more dressing and develop more crispy texture while roasting.
Baby potatoes work best because the skins stay tender and the centers stay creamy after roasting.
This potato salad is best served slightly warm or at room temperature when the crispy edges still have texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes soften over time, but the flavor stays excellent. Let the salad sit at room temperature for 10 to 15 minutes before serving leftovers.

If you’re making this Crispy Smashed Potato Salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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