Crispy Smashed Potato Dill Salad
A warm, crunchy potato salad featuring Yukon Gold potatoes, fresh dill, and a creamy lemon dressing.
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.