If you’re looking for a delicious, fresh twist on a classic side dish, you’re going to love this Smashed Potato Salad with Herb Dressing Recipe. It’s insanely flavorful, incredibly easy to pull together, and every bite bursts with vibrant herb goodness. Trust me, once you try it, you’ll be making it again and again, especially for warm-weather gatherings or an easy weeknight dinner sidekick.

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Why This Recipe Works

Tender, Yet Rustic Texture: Boiling the baby Yukon gold potatoes until fork-tender then smashing them keeps every bite full of comforting creaminess with a little crispy edge from roasting.
Bright Herb Dressing: The Greek yogurt base mixed with fresh dill, parsley, and lemon juice keeps the salad light but packed with flavor, elevating potatoes beyond ordinary.
Balanced Crunch: Diced cucumber, celery, and pickles add a refreshing crunch and tang that contrast beautifully with the creamy dressing and soft potatoes.
Versatile and Crowd-Pleasing: Whether you serve this as a side or a main, it’s a guaranteed hit at BBQs, potlucks, or just for a simple weeknight dinner.

Smashed Potato Salad with Herb Dressing, potato salad with herb dressing, easy smashed potato salad, flavorful potato side dish, fresh herb potato salad - The image shows a white bowl filled with crispy roasted potato slices that have a golden-brown color and slightly crunchy texture. These potatoes are mixed with a creamy, white sauce that has green herbs like dill sprinkled throughout. Small chunks of light green cucumber and some green herbs are visible mixed evenly in the sauce, giving the dish a fresh look. Two spoons with gray handles rest inside the bowl on either side, partially covered with the sauce and potato mix. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Smashed Potato Salad with Herb Dressing Recipe relies on a simple but purposeful lineup of ingredients that play really well together—not too heavy, but with plenty of fresh, bright notes that keep the dish lively. When shopping, look for the freshest herbs and firm Yukon gold potatoes, as these really make the difference.

Baby Yukon Gold Potatoes: These have a naturally buttery flavor and thin skins, which are perfect for smashing and roasting without needing to peel.
Olive Oil: For roasting the smashed potatoes to a gentle crisp.
Greek Yogurt: The creamy base for the dressing that keeps it tangy and light.
Mayonnaise: Balances out the tang of the yogurt for a richer dressing texture.
Dill & Parsley: Fresh herbs are key to giving the salad brightness and herbaceous notes.
Shallot & Garlic: Add mild, aromatic sharpness that mingles beautifully with the herbs.
Dijon Mustard, Lemon Juice, Red Wine Vinegar: These acidifiers add an uplifting zing for a well-rounded dressing.
Cucumber, Celery & Dill Pickles: Crisp veggies add necessary crunch and tang to contrast the creamy potatoes.
Green Onions: Sprinkle for an extra mild oniony bite with color.
Feta Cheese (optional): For a salty finish that complements the herbs and creamy dressing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this Smashed Potato Salad with Herb Dressing Recipe can be easily tweaked to your preferences. Make the herb dressing your own by swapping parsley for cilantro if you want more zing or add chili flakes for a subtle heat. You can also swap feta for goat cheese or leave cheese off entirely for a lighter bite.

Variation: When I want a smoky twist, I toss in some chopped roasted red peppers, which add both color and a sweet depth that pairs wonderfully with the creamy dressing.
Dietary Changes: For a dairy-free version, replace Greek yogurt and mayo with a plant-based alternative like cashew cream and avocado mayo—delicious and nutritious!
Seasonal Twist: Feel free to swap in whatever fresh herbs you have around—basil or tarragon add unexpected but tasty flair.

Step-by-Step: How I Make Smashed Potato Salad with Herb Dressing Recipe

Step 1: Boil ’Em Till Perfectly Tender

Start by bringing a large pot of salted water to a boil—seasoning the water is important because it subtly flavors the potatoes from the inside out. Add your baby Yukon gold potatoes whole and cook them for about 15 to 20 minutes or until you can easily pierce them with a fork but they’re not falling apart. Gently draining and letting them cool a bit prevents overcooking and makes handling easier for smashing.

Step 2: Smash and Roast for Crispy Edges

Once cooled slightly, place the potatoes on a greased baking sheet. Use a sturdy glass bottom or the palm of your hand to gently press down on each potato until it’s about ½ inch thick and popping some cracks in the skin. Drizzle with olive oil, then season with kosher salt and freshly ground black pepper. Roast in a preheated 425°F oven for about 20 minutes until crispy golden edges form. This step gives you that perfect balance of soft and crunchy textures.

Step 3: Whip Up the Herb Dressing

While the potatoes are roasting, mix together your Greek yogurt, mayonnaise, chopped dill and parsley, finely chopped shallot, minced garlic, Dijon mustard, lemon juice, and red wine vinegar in a bowl. Season with salt and pepper to taste. The dressing should be creamy but fresh and vibrant—the herbs and acid really brighten up the flavor.

Step 4: Toss and Add Fresh Crunch

Once your crispy smashed potatoes come out of the oven and cool just enough, combine them with diced cucumber, celery, diced dill pickles, and sliced green onions. Pour over the herb dressing and gently toss everything together to coat without breaking the potatoes too much. This is where the salad comes alive with a medley of textures and bright flavors.

Step 5: Garnish and Serve

Finish with a sprinkle of crumbled feta cheese over the top if you’d like some salty creaminess. Serve immediately or let it chill to allow the flavors to meld beautifully. It also holds up great if you need to make it a few hours ahead.

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Pro Tips for Making Smashed Potato Salad with Herb Dressing Recipe

Use Uniform Potato Size: Choosing baby potatoes of similar size ensures even cooking and smashing in the same timeframe.
Cool before smashing: Giving the potatoes a few minutes to cool makes smashing easier and prevents mushy results.
Mix dressing thoroughly: I always whisk my dressing until smooth so the herbs and flavors are perfectly blended.
Don’t overdress the salad: Add dressing gradually, tossing gently—you want every bite coated, not swimming in sauce.

How to Serve Smashed Potato Salad with Herb Dressing Recipe

Garnishes

I love finishing this salad with a crumbled feta sprinkle for that lovely salty pop, but fresh chopped chives or extra dill also make a fantastic garnish. A light dusting of paprika can add a subtle smoky color boost that’s pretty on the plate.

Side Dishes

This smashed potato salad pairs beautifully with grilled chicken or fish, BBQ ribs, or even a light green salad if you want to keep things fresh and simple. It also makes a great picnic staple or accompaniment to roasted veggies on a cozy night in.

Creative Ways to Present

For parties, I like to serve this salad layered in a big glass bowl so you get the colors of potatoes, greens, and herbs peek through. Another fun idea is to serve it in mini mason jars as individual portions—super cute and practical for outdoor events.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it’s best eaten within 2 days. The salad flavors deepen overnight, but the potatoes might soften a bit, so I usually enjoy it chilled or at room temperature the next day.

Freezing

Because the salad has fresh veggies and a yogurt-based dressing, I don’t recommend freezing this one—the texture and freshness won’t be the same once thawed.

Reheating

If you prefer warm potatoes with the salad, gently reheat just the smashed potatoes in the oven or on a skillet to crisp them back up before tossing with dressing and fresh veggies. Avoid microwaving as it can make the potatoes mushy and the dressing separate.

FAQs

Can I use other types of potatoes for this salad?

Absolutely! While baby Yukon golds are perfect for their buttery texture and thin skins, red potatoes or fingerlings can also work well. Just be sure to cook them until tender and adjust roasting time as needed for size and variety.
How long can I make this salad ahead of time?

It keeps nicely in the refrigerator for up to two days. In fact, the flavors develop beautifully after resting overnight. Just store it covered tightly to preserve freshness and prevent the potatoes from drying out.
Can I substitute the Greek yogurt in the dressing?

Yes! If you want a dairy-free or vegan option, try using a creamy plant-based yogurt or cashew cream. Just aim for a thick texture to keep the dressing coating the salad well.
Is it better to serve this salad warm or cold?

This salad is delicious both ways. I usually serve it at room temperature or lightly chilled for summer meals, but warming the potatoes before dressing can add a cozy feel. Just eat it soon after dressing if served warm.
What’s the best way to smash the potatoes?

A sturdy glass, measuring cup, or even the bottom of a wide mug works wonders. Press firmly but gently so you don’t completely flatten the potatoes—the goal is to crack the skin and slightly flatten for crisp edges after roasting.

Final Thoughts

I genuinely cherish this Smashed Potato Salad with Herb Dressing Recipe because it’s such a crowd-pleaser and brings together the best of simple ingredients into something truly comforting and fresh. Whether it’s for a casual family dinner or a special weekend BBQ, this salad manages to be both homey and a little special. I hope you’ll give it a try—you might just find it becoming your go-to potato salad recipe like I have!