herbed smashed potato salad

Photo Cred: Brodie Lane

Zesty and fresh, this potato salad is a highly requested fave at our family lunches. The fluffy potatoes with crisp cracked skins paired with fresh herbs and a zesty dressing makes for the perfect summertime salad.


  • 1 kg small chat potatoes
  • 1/2 cup olive oil
  • sea salt flakes
  • cracked pepper
  • 1/4 cup white wine vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp caster sugar
  • 1 cup flat leaf parsley, roughly chopped
  • 2 tablespoons dill, roughly chopped
  • 1/2 bunch chives, chopped


  1. Put potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked. Drain and allow to cool slightly. Place on chopping board.
  2. Preheat oven to 180 degrees celsius. Using your palm, gently press potatoes to flatten slightly. Place in a single layer in a large greased roasting pan. Drizzle with 1/4 cup olive oil and sprinkle with sea salt flakes. Roast for 30 minutes or until potatoes are crisp and golden. Transfer to a platter.
  3. Whisk together vinegar, 1/4 cup lemon juice and remaining 1/4 cup oil in a bowl. Add sugar and season with salt and pepper. Pour dressing over warm potatoes. Turn potatoes to coat in dressing. Sprinkle with parsley, dill and chives.

Serves 6

Enjoy! x

2 thoughts on “herbed smashed potato salad

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