Smashed Potato Salad with a Dill Vinaigrette

Potatoes have seriously never looked better. This recipe is quick and always a smash hit!

Adapted from this recipe from the Feed Feed (image source)

Ingredients

• About 2 pounds potatoes

• Kosher salt, To Taste

• 1/2 cup olive oil, divided

• 1/2 cup chopped dill

• 2 tablespoons chopped mint

• 2 tablespoons fresh thyme leaves, minced

• 1 tablespoon Dijon mustard

• 1 teaspoon granulated sugar

• 1/4 teaspoon crushed red pepper

• 1 lemon, zested and juiced

Directions

1. Preheat oven to 450°F. In a pot, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until tender when pierced with a knife, 10-12 minutes. Let cool slightly, then using the bottom of a measuring cup or glass, smash each potato until ¼-inch thick.

2. Transfer smashed potatoes to a sheet pan and toss gently with ¼ cup of the olive oil and salt. Roast, flipping halfway through, until golden brown and crisp, 35-40 minutes.

3. Meanwhile, in a medium bowl, whisk together remaining ingredients with remaining ¼ cup olive oil until smooth. Adjust seasoning with salt.

4. Transfer potatoes to a bowl and spoon dressing on top, then serve.