Smashed Potato Salad w/ Herb Vinaigrette (or Pesto)

This recipe is amazing!!! It is also crazy delicious tossed with pesto rather than an herb vinaigrette!

Use what you’ve got and get creative. Follow the link to watch the lovable chef Jake Cohen prepare

this dish. Adapted from



  • 2 lbs Small Potatoes, scrubbed
  • Kosher Salt, to taste
  • 1/2 cup Olive Oil, divided
  • 1/2 cup Parsley, chopped
  • 2 tbsp Mint, chopped
  • 2 tbsp fresh Thyme leaves, minced
  • 1 tbsp Dijon Mustard
  • 1 tsp Granulated Sugar
  • 1/4 tsp Crushed Red Pepper
  • 1 Lemon, zested and juiced


  1. Preheat oven to 450°F. In a pot, add potatoes and cover with cold water.

    Season with salt and bring to a boil over medium-high heat. Cook until tender

    when pierced with a knife, 10-12 minutes. Let cool slightly, then using the bottom

    of a measuring cup or glass, smash each potato until ¼-inch thick.

  2. Transfer smashed potatoes to a sheet pan and toss gently with ¼ cup of

    the olive oil and salt. Roast, flipping halfway through, until golden brown and

    crisp, 35-40 minutes.

  3. Meanwhile, in a medium bowl, whisk together remaining ingredients

    with remaining ¼ cup olive oil until smooth. Adjust seasoning with salt.

  4. Transfer potatoes to a bowl and spoon dressing on top, then serve.