Warm Smashed Potato Salad with Burrata and Creamy Herb Dressing
This smashed potato salad is warm, crispy, loaded with veggies, and tossed in a creamy herb dressing. It’s the ultimate upgrade to classic potato salad!
Smashed Potato Salad Quick Links
Warm Smashed Potato Salad with Burrata and Creamy Herb Dressing
I’ve got a deep love for potatoes—blame my mom, she was obsessed. Potato soup, crispy fried potatoes, golden fries… if it had a spud in it, we were eating it. I grew up a total meat-and-potatoes kind of gal. But when it came to potato salad, I started getting a little bored with the classic cold version. So, I whipped up this warm and seriously flavorful twist—and let me tell you, it does not disappoint.
This salad is everything I crave in one bowl—roasty, toasty baby potatoes, crisp-tender asparagus, juicy cherry tomatoes, and creamy burrata that melts into all the warm veggies like a dream. Toss in some marinated artichokes for a little tang, top it with nutty Parmesan and golden breadcrumbs for crunch, and drizzle that creamy herb dressing over the top. It’s fresh, hearty, a little fancy, and perfect for when you want something cozy and colorful.
Here’s why I love this version of smashed potato salad!
- Most smashed potato salad recipes out there are just basic potato salad meets crispy smashed potatoes. This one? It’s warm, packed with veggies, and drenched in the dreamiest creamy dressing.
- It tastes ridiculously fresh—like the glow-up version of classic potato salad. Way more flavor, way more texture, way more yes please.
- The artichokes. Enough said. They add that briny, bold bite that takes this smashed potato salad over the top.
- Leftovers? Not a chance. This disappears fast. Like, “should’ve made a double batch” fast.
- The dressing is everything—creamy, lemony, herby magic that ties it all together. You’ll want to put it on everything, not just this smashed potato salad.
This smashed potato salad is a total scene-stealer, but it plays well with others too. Serve it alongside grilled chicken, juicy steak, or even salmon for a laid-back dinner that still feels a little fancy. It’s also amazing with something smoky—like BBQ ribs or pulled pork—since the creamy herb dressing and artichokes cut through the richness. Want to keep it veggie-forward? Pair it with a simple green salad or a bowl of soup for a cozy, meatless meal that still hits all the comfort notes. Honestly, it’s one of those dishes that makes everything on the plate taste better.
Visual Process for Making Smashed Potato Salad
Step 1
Boil & Smash the Potatoes
Boil the potatoes until fork-tender, then gently smash them on a baking sheet using the bottom of a glass. Don’t flatten them completely—just enough to crack the skin and create some craggy edges.
Step 2
Roast Until Crispy
Drizzle with olive oil, sprinkle with a little Parmesan, and roast until golden and crispy around the edges.
Step 3
Toss With Veggies and Dressing
While the potatoes are still warm, toss them with the dressing, roasted asparagus, cherry tomatoes, and artichokes so everything soaks up the flavor.
Step 4
Finish With Toppings
Top it all off with toasted breadcrumbs, extra Parmesan, torn burrata, and a shower of fresh herbs. Serve warm and watch it disappear.
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Warm Smashed Potato Salad with Burrata and Creamy Herb Dressing
Equipment
Ingredients
- 1.5 lbs baby potatoes (Yukon Golds or red work great)
- 1 tbsp olive oil (for roasting)
- ¼ cup Parmesan (grated)
- salt & pepper (to taste)
- 1 bunch asparagus (about 1 lb, trimmed and cut into 2-inch pieces)
- 1 cup cherry tomatoes (halved)
- 1 cup marinated artichoke hearts (quartered)
- 1 ball burrata (about 4 oz, torn)
- ¼ cup Parmesan (grated or shaved )
- ¼ cup toasted breadcrumbs (panko works best)
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
For the creamy herb dressing:
- ½ cup mayo
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (plus more to taste)
- 1 tsp white wine vinegar (optional, for extra tang)
- 1 clove garlic (finely grated or minced)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- Salt & black pepper to taste
Instructions
- Boil 1.5 lbs baby potatoes in salted water until fork-tender (about 15 minutes).
- Drain, place on a sheet pan, and gently smash each one flat with the bottom of a glass.
- Drizzle with 1 tbsp olive oil, sprinkle with ¼ cup Parmesan, salt & pepper, and roast at 425°F for 25–30 minutes, until golden and crispy.
- While the potatoes roast, trim and blanch 1 bunch asparagus in salted boiling water for 2–3 minutes until bright green and just tender. Drain and rinse under cold water to stop the cooking.
- Whisk together all dressing ingredients in a small bowl. Taste and tweak the seasoning—add a little more lemon if you like it zippier.
- In a large bowl or serving platter, toss the warm potatoes with asparagus, 1 cup marinated artichoke hearts, and 1 cup cherry tomatoes. Drizzle generously with the creamy dressing and toss gently to coat.
- Top with torn burrata, a shower of Parmesan, toasted breadcrumbs, and the fresh herbs. Hit it with a last pinch of salt, pepper, or an extra squeeze of lemon if needed. Serve warm.
Notes
- Smash gently, don’t obliterate. You want craggy edges for max crispiness, but keep the potatoes mostly intact so they don’t fall apart in the salad.
- Roast everything on one pan. If you’re short on time (or hate dishes), you can roast the asparagus and potatoes together—just add the asparagus during the last 10 minutes so it doesn’t overcook.
Substitutions
- No baby Yukons or reds? Use fingerlings or even chopped gold potatoes—just aim for a waxy variety that holds its shape when roasted.
- Not into mayo? Sub with Greek yogurt or sour cream.
This was very good.