This isn’t your average smashed potato salad. We’re taking things up a notch with crispy smashed baby potatoes, tossed in olive oil and baked until golden and crackly, then folded into a creamy herb-packed dressing with pickles, lemon and loads of fresh flavour. It’s tangy, satisfying, and built to impress at any summer cookout or backyard hang.
And best of all? It’s budget-friendly without compromising on taste.
ingredients
Smashed Potatoes:
Creamy Dressing:
directions
Preheat oven to 425°F. Boil baby potatoes in salted water for 15 minutes until fork-tender. Drain, let cool slightly, and transfer to a parchment-lined baking sheet.
Using the bottom of a glass or a fork, gently smash each potato. Drizzle with olive oil, season with salt (and dill seasoning, if using), then roast for 25-30 minutes until crispy and golden brown.
While potatoes are roasting, combine all dressing ingredients in a large bowl. Stir well and adjust seasoning to taste. Chill until ready to use.
Once potatoes are crispy and slightly cooled, gently fold them into the dressing. Serve warm or chilled!
Notes (how to save even more):
- Dill and Parsley Hacks: Fresh herbs can be expensive, but you can often find “poultry packs” of mixed herbs, use frozen chopped herbs, or buy dried versions from the bulk store!
