If you are looking for a fresh, flavorful twist on a classic favorite, this Smashed Potato Salad with Herbs and Boursin Cheese Recipe is about to become your new go-to. Imagine tender baby potatoes, smashed just enough to create those lovely crispy edges, then generously tossed in a creamy, herb-packed dressing featuring the rich, tangy notes of Boursin cheese. The perfect harmony of textures and flavors makes every bite utterly irresistible. Whether for a family dinner or a picnic with friends, this salad brings vibrant colors and an explosion of tastes that will make you want seconds — and thirds!
Ingredients You’ll Need
Each ingredient in this dish plays a star role, from creamy Boursin cheese to fresh herbs, bringing bright, fresh flavor and varied textures that turn simple potatoes into a sensational salad.
- 2.5 pounds baby potatoes (yellow or red): These small potatoes provide a perfect, tender base that’s easy to smash and crisp up beautifully.
- 1/4 cup olive oil: Olive oil adds a luscious coating that helps the potatoes roast to golden perfection while imparting a fruity richness.
- Salt (to taste): Essential for enhancing the natural flavors and balancing the creamy dressing.
- Pepper (to taste): Freshly ground pepper introduces just the right hint of mild heat and complexity.
- 5.2 oz Boursin cheese: This herbed cheese is creamy, garlicky, and packed with garden-fresh flavors that elevate the salad to gourmet status.
- 1/2 cup mayonnaise: Adds smoothness and helps bind the dressing ingredients together for a perfect coating.
- 2 tablespoons Dijon mustard: A touch of tang and subtle sharpness gives the dressing a delightful depth.
- 1 tablespoon apple cider vinegar: This vinegar adds brightness to balance the richness of the cheese and mayo.
- 1 small red onion (finely chopped): Adds a gentle crunch and a slightly sweet, sharp bite.
- 1/4 cup fresh parsley (chopped): Offers fresh, herbaceous notes that brighten the entire salad.
- 1/4 cup fresh dill (chopped): Contributes a delicate, slightly anise-like flavor that pairs beautifully with the creamy Boursin cheese.
How to Make Smashed Potato Salad with Herbs and Boursin Cheese Recipe
Step 1: Prepare Your Oven and Potatoes
Start by heating your oven to 425°F (220°C) and lining a baking sheet with parchment paper to keep things clean and prevent sticking. This prep step ensures your potatoes roast evenly and develop that perfect crispy crust.
Step 2: Boil the Potatoes Until Tender
Next, place the baby potatoes in a large pot and cover them with cold water. Bring to a boil and cook until you can easily pierce them with a fork, about 15-20 minutes. This boiling step softens the potatoes so they’re ready to be smashed without falling apart.
Step 3: Gently Smash the Potatoes
Once cooled slightly, arrange your potatoes on the baking sheet. Using a potato masher or the bottom of a glass, gently press down on each potato just enough to flatten it while keeping it in one piece. This smashing method creates irresistible crispy edges during roasting.
Step 4: Roast Until Golden and Crispy
Drizzle the smashed potatoes with olive oil, then sprinkle with salt and pepper to taste. Roast them in your preheated oven for about 20-25 minutes, turning once halfway through, until each potato is crisp and beautifully golden brown.
Step 5: Whip Up the Creamy Herb Dressing
While the potatoes roast, prepare your dressing by combining the Boursin cheese, mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl. Mix until smooth and creamy, then stir in the finely chopped red onion for a little crunch and bright flavor.
Step 6: Toss Potatoes with the Dressing
When the potatoes come out of the oven, let them cool for a few minutes until warm but not hot. Then gently fold the roasted potatoes into your dressing, making sure each tender, crispy piece is coated with that luscious, herby goodness.
Step 7: Add Fresh Herbs and Adjust Seasoning
Stir in the chopped parsley and dill right before serving to add a fresh, vibrant pop of color and garden-fresh flavor. Give the salad a taste and adjust salt and pepper if needed, ensuring every bite is perfectly balanced.
Step 8: Enjoy Warm or Room Temperature
This Smashed Potato Salad with Herbs and Boursin Cheese Recipe is delightful served warm when the potatoes are still tender with a slight crisp, but it’s equally delicious at room temperature for an easy, crowd-pleasing side dish.
How to Serve Smashed Potato Salad with Herbs and Boursin Cheese Recipe
Garnishes
To add a little extra flair and texture, consider topping your salad with toasted pine nuts or a sprinkle of crispy fried shallots. Both bring a wonderful crunch and elevate the presentation for special occasions or when entertaining guests.
Side Dishes
This smashed potato salad pairs beautifully with grilled chicken or fish for a well-rounded meal. It also complements a smoky barbecue spread or a fresh, green garden salad to offer balance and variety on the plate.
Creative Ways to Present
For a stunning presentation, serve the salad in a rustic wooden bowl or slate platter. Layer with fresh herb sprigs and edible flowers for a charming touch that’s sure to impress family and friends alike.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen as the salad rests, making it even tastier the next day.
Freezing
This salad is best enjoyed fresh, as freezing can change the texture of cooked potatoes and creamy dressings. For best results, avoid freezing and instead plan from scratch or enjoy leftovers within a few days.
Reheating
If you prefer your smashed potato salad warm, gently reheat it in a skillet over low heat, stirring occasionally to prevent sticking and maintain that crispy edge. Avoid microwaving, which can make the potatoes mushy and the dressing separate.
FAQs
Can I use regular cream cheese instead of Boursin cheese?
You can certainly substitute cream cheese if you don’t have Boursin on hand, but the herbed garlic flavor in Boursin adds a unique richness that really makes this salad stand out.
What type of potatoes work best for this recipe?
Baby yellow or red potatoes are ideal because they hold their shape well and have a naturally creamy texture that crisps up beautifully when smashed and roasted.
Is this salad good served cold like traditional potato salads?
Absolutely! While it’s wonderful warm or at room temperature, serving it chilled straight from the fridge offers a delightful contrast between creamy dressing and firm, crisp potatoes.
Can I add other herbs besides parsley and dill?
Yes, feel free to get creative with fresh herbs such as chives, tarragon, or basil—they each bring their own unique flavor that complements the creamy Boursin dressing perfectly.
How can I make this recipe vegan?
For a vegan twist, replace Boursin cheese and mayonnaise with plant-based alternatives. Use vegan mayo and a soft vegan cheese spread with herbs to keep similar flavors and textures.
Final Thoughts
This Smashed Potato Salad with Herbs and Boursin Cheese Recipe is a true celebration of comforting textures and bright, fresh flavors. It’s easy enough to whip up on a weeknight yet impressive enough to serve at your next gathering. Once you try it, I bet you’ll find yourself coming back to this recipe again and again, sharing it with friends and family as one of your personal favorites.
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Smashed Potato Salad with Herbs and Boursin Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This crispy smashed potato salad combines tender, boiled baby potatoes with a creamy, flavorful dressing made from Boursin cheese, mayonnaise, and Dijon mustard, enhanced with fresh herbs and a hint of apple cider vinegar. Roasted to golden perfection, this salad is a delightful side dish perfect for any occasion, offering a satisfying blend of textures and rich flavors.
Ingredients
Potatoes
- 2.5 pounds baby potatoes (yellow or red)
- 1/4 cup olive oil
- Salt (to taste)
- Pepper (to taste)
Dressing
- 5.2 oz Boursin cheese
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 small red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh dill (chopped)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Boil Potatoes: Place the baby potatoes in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 to 20 minutes. Drain and let them cool slightly for easier handling.
- Smash Potatoes: Arrange the boiled potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press each potato to flatten it while keeping it mostly intact for roasting.
- Roast Potatoes: Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast them in the preheated oven for 20 to 25 minutes until they turn crispy and golden brown.
- Prepare Dressing: While the potatoes roast, combine Boursin cheese, mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl. Mix until smooth, then stir in the finely chopped red onion for added crunch and flavor.
- Toss Potatoes with Dressing: After roasting, allow the potatoes to cool slightly, then add them to the bowl with the dressing. Gently toss the potatoes ensuring they are evenly coated without breaking them apart.
- Add Fresh Herbs: Stir in the chopped parsley and dill to incorporate fresh herbal notes. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the crispy smashed potato salad warm or at room temperature, perfect as a side dish or light meal.
Notes
- Use waxy baby potatoes like red or yellow for best texture and flavor.
- Do not over-smash the potatoes; keep them mostly in one piece for crispy edges and soft centers.
- Roasting time may vary depending on your oven; look for golden, crispy edges.
- This salad can be served warm, at room temperature, or chilled according to preference.
- Fresh herbs like parsley and dill add brightness — feel free to substitute with chives or tarragon if desired.
- For a tangier dressing, increase the apple cider vinegar slightly.
