Crispy Smashed Potato Dill Salad

Crispy Smashed Potato Dill Salad is a warm, crunchy potato salad with fresh dill and a creamy lemon dressing.

introduction — Crispy Smashed Potato Dill Salad

This Crispy Smashed Potato Dill Salad mixes crisp potato edges with a cool dill sauce.
It is easy and works as a side or a light main dish.
If you enjoy classic potato sides, see a simple version at classic potato salad.

why make this recipe — Crispy Smashed Potato Dill Salad

Make this Crispy Smashed Potato Dill Salad for a fast, tasty dish with texture and herbs.
It is great for picnics, weeknights, or to bring to a potluck.
For more crispy potato ideas, check the crispy balsamic potato torte.

how to make Crispy Smashed Potato Dill Salad

To make this Crispy Smashed Potato Dill Salad, boil, smash, bake, and toss with the dill dressing.
You can also crisp potatoes using an air fryer for a faster or oil-light method — see the air fryer baked potato for ideas.

Ingredients : Crispy Smashed Potato Dill Salad

• 2 pounds small Yukon Gold potatoes
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh dill, chopped
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 red onion, diced
• 1 cup cherry tomatoes, halved

Directions : Crispy Smashed Potato Dill Salad

1. Preheat the oven to 450°F (230°C).
2. Boil the potatoes in salted water until tender, about 15-20 minutes.
3. Drain the potatoes and let them cool slightly.
4. Transfer the potatoes to a baking sheet, drizzle with olive oil, and season with salt and pepper.
5. Using a fork or the bottom of a glass, gently smash each potato until flattened.
6. Bake in the oven for 20-25 minutes or until crispy and golden.
7. In a large bowl, combine sour cream, mayonnaise, lemon juice, dill, red onion, and cherry tomatoes.
8. Once the potatoes are crispy, let them cool slightly and then add them to the salad mixture.
9. Toss gently to combine, and serve warm or at room temperature.

how to serve Crispy Smashed Potato Dill Salad

Serve the Crispy Smashed Potato Dill Salad warm or at room temperature.
Top with extra dill or a squeeze of lemon for brightness.
It pairs well with grilled meats or a green salad.

how to store Crispy Smashed Potato Dill Salad

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven to keep potatoes crisp, or enjoy cold if you like a softer texture.

tips to make Crispy Smashed Potato Dill Salad

• Use small Yukon Golds for a creamy inside and crisp edge.
• Don’t over-smash; leave some thickness so potatoes hold together.
• Bake on a hot sheet for better crisping.
• Taste the dressing before tossing; adjust lemon, salt, and dill to your liking.

variation — Crispy Smashed Potato Dill Salad

• Add chopped bacon or smoked salmon for more flavor.
• Swap sour cream for Greek yogurt to reduce fat.
• Add capers or cucumber for extra tang.
  Pair this dish with a bright salad like the balsamic chicken cobb salad for a full meal.

FAQs — Crispy Smashed Potato Dill Salad

Q: Can I use other potatoes for Crispy Smashed Potato Dill Salad?
A: Yes. Yukon Golds work best for creaminess, but red potatoes or fingerlings also work fine.

Q: Can I make Crispy Smashed Potato Dill Salad ahead?
A: You can cook and cool the potatoes ahead. Toss with dressing just before serving to keep some crispness.

Q: What tool helps smash potatoes for this recipe?
A: A potato masher or the bottom of a glass works well. Buy it here.

Q: Can I make this recipe dairy-free?
A: Yes. Use dairy-free mayo and a dairy-free sour cream or extra lemon and olive oil for creaminess.

Crispy Smashed Potato Dill Salad

A warm, crunchy potato salad featuring Yukon Gold potatoes, fresh dill, and a creamy lemon dressing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 6 servings

Calories 250 kcal

Ingredients

  

Potatoes

• 2 pounds small Yukon Gold potatoes Use small Yukon Golds for a creamy inside and crisp edge.

Dressing

• 1/4 cup fresh dill, chopped
• 1/4 cup sour cream Can be swapped for Greek yogurt to reduce fat.
• 1/4 cup mayonnaise Can be substituted for dairy-free mayo.
• 1 tablespoon lemon juice Adjust to taste.

Vegetables

• 1/2 cup red onion, diced
• 1 cup cherry tomatoes, halved

Seasoning & Oil

• 3 tablespoons olive oil Drizzle over potatoes before baking.
• Salt and pepper to taste Use to season potatoes before baking.

Instructions

 

Preparation

• Preheat the oven to 450°F (230°C).
• Boil the potatoes in salted water until tender, about 15-20 minutes.
• Drain the potatoes and let them cool slightly.
• Transfer the potatoes to a baking sheet, drizzle with olive oil, and season with salt and pepper.
• Using a fork or the bottom of a glass, gently smash each potato until flattened.

Baking

• Bake in the oven for 20-25 minutes or until crispy and golden.

Mixing Salad

• In a large bowl, combine sour cream, mayonnaise, lemon juice, dill, red onion, and cherry tomatoes.
• Once the potatoes are crispy, let them cool slightly and then add them to the salad mixture.
• Toss gently to combine, and serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold.

Keyword crispy potatoes, dill salad, Easy Side Dish, potato salad, warm salad