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Smashed Potato Salad

Smashed Potato Salad
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Smashed Potato Salad is a vibrant and refreshing summer side dish featuring tender smashed baby potatoes tossed in a zesty dressing with fresh herbs and crunchy vegetables. Perfect for picnics, barbecues, or light meals, this salad is easy to prepare, versatile, and ideal for warm weather gatherings.

Ingredients

Scale

Potatoes

  • 1.5 pounds baby potatoes (red or fingerling recommended)

Dressing

  • 3 tablespoons good-quality olive oil
  • 2 tablespoons fresh lemon juice or vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/2 teaspoon mustard (optional)

Fresh Herbs

  • 2 tablespoons chopped fresh dill, parsley, or chives

Crunchy Veggies

  • 1/2 cup chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup sliced radishes

Instructions

  1. Boil the potatoes: Start by boiling your baby potatoes in salted water until they are just fork-tender, about 15-20 minutes. Be careful not to overcook them so they maintain enough structure for smashing.
  2. Smash the potatoes: Drain the potatoes and let them cool slightly. Gently press each potato with the bottom of a glass or a potato masher just enough to flatten them without turning into mush.
  3. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice or vinegar, salt, pepper, and optional seasonings like garlic powder or mustard to create a vibrant, flavorful dressing.
  4. Combine ingredients: Place the smashed potatoes in a large mixing bowl. Add chopped fresh herbs and crunchy veggies, then drizzle the dressing over everything. Toss gently to coat evenly while keeping the potatoes intact.
  5. Chill and serve: Refrigerate the salad for at least 30 minutes to let the flavors meld beautifully. Serve chilled or at room temperature for the best taste experience.

Notes

  • Choose waxy potatoes like red or fingerling for better structure when smashed.
  • Don’t over-smash – keep some potato texture to enjoy contrast with crunchy veggies and dressing.
  • Season as you go, tasting and adjusting salt, acidity, and herbs perfectly.
  • The salad tastes best after a few hours in the fridge to allow the dressing to soak in.
  • Add fresh herbs last to preserve their bright flavors and color.
  • Store leftovers in an airtight container in the fridge for up to 3 days, stirring gently before serving.
  • This salad does not freeze well; enjoy fresh or refrigerated.
  • Reheat gently if preferred warm, but best served chilled or room temperature.

Nutrition

Keywords: Smashed Potato Salad, summer side dish, potato salad, gluten free, vegetarian, fresh herbs, picnic, barbecue, easy salad

Find it online: https://gourmetglazing.com/smashed-potato-salad/