The crispy smashed potato salad is a refreshing twist on traditional potato dishes. With crunchy golden edges and a fluffy center, each bite is elevated by a bright, herby mustard vinaigrette that cuts through the richness with zesty freshness. Fresh dill, chives, and red onion add an aromatic punch and a burst of color, while the optional feta topping brings a creamy tang.

Ingredients

• 1 ½ pounds baby potatoes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 teaspoons Dijon mustard
• 1 teaspoon whole grain mustard
• 1 tablespoon white wine vinegar
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil (for vinaigrette)
• 1 garlic clove, finely minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons chives, chopped
• ¼ small red onion, thinly sliced
• Optional: Crumbled feta or goat cheese for topping

Instructions

• Preheat oven to 425°F (220°C).
• Boil baby potatoes in salted water for about 15 minutes or until fork-tender.
• Drain the potatoes and transfer to a baking sheet lined with parchment paper.
• Gently smash each potato using the bottom of a glass until flattened but still intact.
• Drizzle with 2 tablespoons olive oil, season with salt and pepper.
• Roast for 25–30 minutes or until edges are golden and crispy.
• In a small bowl, whisk together Dijon mustard, whole grain mustard, vinegar, lemon juice, minced garlic, and olive oil to make the vinaigrette.
• Once the potatoes are crispy, let cool slightly, then transfer to a large bowl.
• Toss with vinaigrette, dill, chives, and red onion.
• Top with optional cheese and serve warm or at room temperature.






Recipe from Receipes by Helen