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The key to a great crispy herb potato salad lies in its freshness and flavor. You need baby Yukon gold potatoes, which give a creamy texture. These potatoes hold up well when smashed.

Crispy Herb Smashed Potato Salad

Elevate your summer gatherings with my Crispy Herb Smashed Potato Salad, a delicious twist on a classic favorite that’s all about flavor and freshness. Discover how to perfectly boil and smash baby Yukon gold potatoes, season them for that irresistible crispy texture, and whip up a creamy dressing that ties it all together. Ready to impress your friends and family? Click through to get the full recipe and start creating this crowd-pleaser today!
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Ingredients
  

1.5 lbs baby Yukon gold potatoes

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

½ cup sour cream

2 tablespoons mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

¼ cup fresh chives, chopped

¼ cup fresh parsley, chopped

2 tablespoons fresh dill, chopped

Optional: ½ cup crumbled feta cheese

Instructions
 

Boil the Potatoes: Place the baby Yukon gold potatoes in a large pot and cover them with cold water. Bring to a boil and add a generous pinch of salt. Cook for about 15-20 minutes or until fork-tender. Drain and let them cool slightly.

    Preheat the Oven: While the potatoes are cooling, preheat your oven to 425°F (220°C).

      Smash the Potatoes: On a baking sheet lined with parchment paper, place the potatoes, leaving some space between them. Using a fork or the bottom of a cup, gently smash each potato until they are about ½ inch thick.

        Season and Bake: In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush this mixture generously over each smashed potato. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and crispy.

          Prepare the Dressing: In a separate bowl, whisk together sour cream, mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Stir in the chopped chives, parsley, dill, and season with salt and pepper to taste.

            Combine: Once the potatoes are crispy and golden, remove them from the oven. Let them cool for a few minutes and then transfer to a large mixing bowl. Pour the dressing over the warm potatoes and gently mix to incorporate everything without breaking the potatoes too much.

              Serve: If desired, sprinkle crumbled feta cheese over the top for additional flavor. Serve the salad warm or at room temperature.

                Prep Time: 10 mins | Total Time: 1 hour | Servings: 4-6

                  - Presentation Tips: Serve in a large rustic bowl, garnished with extra herbs and a sprinkle of crumbled feta on top for a beautiful presentation.