Herby Smashed Potato Salad

Recipe By: Ananda Kaplan
Serves: 4 entrée size bowls or 8 sides

If you're looking for a fun and unexpected way to enjoy potatoes, this is it. Crispy smashed potatoes are tossed with sweet snap peas, creamy white beans, peppery arugula, and a generous amount of fragrant fresh herbs in a bright, tangy red wine vinaigrette — making for an easy, satisfying lunch or light dinner with under 25 minutes of hands-on prep. The dressing is one you'll want to keep in your back pocket: simple, versatile, and delicious on just about any salad you throw it on.

What makes this salad stand out is that the fresh herbs are much more than just seasoning — they're a true main character, adding bold, fresh flavor while delivering powerful antioxidant and anti-inflammatory benefits. A complete, balanced meal on its own, but also a great canvas for adding your favorite protein — either way, every bite delivers a delicious array of flavors and textures that all come together beautifully.

Ingredients

Smashed Potatoes:

1.5 lbs baby potatoes
3 tablespoons high heat oil (avocado or sunflower), divided
½ teaspoon salt & black pepper

Salad:

1 ½ cups sugar snap peas, trimmed and halved
1–2 tablespoons of each: fresh dill, basil, mint, and chives, chopped (any mixture of fresh herbs works — this is my favorite combination)
1 cup cooked white beans, rinsed and drained
2–3 handfuls of arugula

Dressing:

½ cup olive oil
¼ cup red wine vinegar
1 tablespoon dijon mustard
1 garlic clove, minced (or ¼ teaspoon garlic powder)
½ teaspoon salt & ¼ teaspoon black pepper

Directions

First Roast: Preheat the oven to 425°F. Lightly oil a baking sheet or line with parchment paper. Add the potatoes, drizzle with 2 tablespoons of oil, and toss to coat. Spread them out with a little space between each. Season with salt and pepper and roast for 25–30 minutes, tossing halfway through.
Vegetables and Herbs: While the potatoes roast, snap the stem ends off the sugar snap peas and remove the string that runs along the seam, then cut in half. Chop all the herbs by hand or pulse in a food processor. Wash and dry the arugula. Gently toss the snap peas, beans, arugula, and herbs together in a large bowl and set aside.
Dressing: Combine all dressing ingredients in a jar and shake well to combine.
Smash: Carefully remove the sheet pan from the oven. Using the flat bottom of a measuring cup or the back of a wide spatula, press each potato down to about ½ inch thick. If any stick, use a fork to gently release them — it's okay if they break apart a little, they'll crisp back up. Drizzle with the remaining tablespoon of oil and a pinch of salt.
Second Roast: Return the pan to the oven and roast for another 20–25 minutes, until the edges are golden and crispy. For extra-crispy potatoes, bake a few minutes longer. Let the potatoes cool for 5 minutes, then add them to the bowl with the vegetables. Drizzle with ¾ of the dressing and gently toss. Taste and adjust with more dressing or seasoning as needed.
Serve: Transfer to a large serving bowl for family style, or divide evenly between 4 bowls.

Extra Optional Protein

From the Grocer: Jarred low-mercury tuna or salmon, or organic rotisserie chicken.

Homemade:

Roast chicken - season 4 boneless, skinless chicken thighs or breasts with salt, pepper, and a thin layer of dijon mustard. Place in a baking dish with ¼ cup water or chicken stock and roast in the same 425°F oven as the potatoes — 18–25 minutes for breasts or 22–30 minutes for thighs. Let cool, then shred into bite-sized pieces before adding to the salad.
Roast salmon - season 4 (6 oz) salmon fillets with salt, pepper, and a thin layer of dijon mustard. Roast in the same 425°F oven alongside the potatoes for 12–15 minutes. Let cool, then flake into pieces before adding to the salad.

Notes

Once dressed, the salad will keep in the fridge for up to 1 day. If planning to store it longer, keep the arugula separate and add just before serving to prevent it from wilting. The potatoes will soften once dressed and refrigerated, but the salad is still delicious.

Nutrient Highlights

Potatoes: Excellent source of Vitamin C, an antioxidant that protects cells from oxidative stress, and they provide significant amounts of potassium, which is essential for cellular function and blood pressure regulation.
Sugar Snap Peas: Packed with vitamins C and K, folate, and fiber, these provide a satisfying crunch along with essential support for a strong immune system, healthy bone density, and collagen production.
Arugula: A peppery leafy green belonging to the powerful cruciferous family. It is rich in glucosinolates—active compounds that have been widely studied for their potent anti-inflammatory properties.
Fresh herbs (chives, mint, basil, dill): Far more than just garnish, fresh herbs are highly concentrated sources of antioxidants, vitamins, and polyphenols. They deliver a massive dose of cellular protection and help combat oxidative stress and inflammation throughout the body.

Herby Smashed Potato Salad