Smashed Potato Salad with Dill Pickles and Herby Dill Pickle Ranch

This smashed potato salad is a fresh twist on a classic favorite, topped with tangy dill pickles and served on a bed of crisp greens. Finished with a creamy, herby dill pickle ranch dressing, it’s a perfect balance of flavors and textures that’s sure to become a crowd-pleaser. Whether as a side or a light meal, this herby dill pickle salad brings bright, satisfying vibes to your table.

Tangy Potato Salad with Herby Ranch

Crunchy Dill Pickles Meet Creamy Potato Salad

Herby Dill Pickle Ranch Potato Salad

A refreshing smashed potato salad topped with tangy dill pickles and served on a bed of greens, dressed in a creamy, herby dill pickle ranch for a flavorful, satisfying dish.

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Ingredients

Potatoes

• 1 bag of mini potatoes
• 2 tbsp olive oil
• Salt & pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

Dill Pickle Herby Ranch

• 1 cup Greek yogurt plain
• 1/2 cup sour cream
• 1/4 cup mayo
• 2 tbsp chives chopped
• 1 garlic clove grated
• 2 tbsp lemon juice
• 2 tbsp parsley chopped
• 2 tbsp dill chopped
• salt & pepper

Garnish

• 1 pickle sliced
• Chives
• Dill
• Parsley
• Olive oil
• Maldon flakey salt & pepper

Instructions

Boil the Potatoes

• Bring a large pot of salted water to a boil.
• Add the mini potatoes and cook until fork-tender, about 9 minutes.
• Drain the potatoes.
• Let them cool slightly.

Smash the Potatoes

• Preheat oven to 450°F.
• Place the cooked potatoes on a parchment-lined baking sheet.
• Using the bottom of a glass, gently smash each potato until flattened but still intact.

Sizzle and Roast

• Drizzle the smashed potatoes with olive oil.
• Season with salt, pepper, garlic powder, onion powder, and paprika.
• Roast in the oven for 25–30 minutes.
• Flip halfway through.
• Roast until golden and crispy.

Make Herby Ranch

• Add all the ingredients to a large bowl.
• Mix together until combined.
• Season as necessary.

Assemble the Salad

• Spread the herby ranch in a thick layer.
• Place it on a large serving plate or shallow bowl.

Add the Potatoes

• Place the hot, crispy smashed potatoes over the ranch base.

Garnish

• Top with sliced pickles.
• Add chopped chives, fresh dill, and parsley.
• Drizzle with olive oil.
• Sprinkle with Maldon flaky salt and black pepper.
• Serve and enjoy!