This Smashed Potato Salad recipe offers a delicious twist on the classic with crispy smashed baby potatoes, tangy dill pickles, and a creamy mayonnaise Dijon dressing. The smashed potatoes are perfectly golden and crisp, creating a delightful texture contrast with the creamy dressing. Fresh herbs like dill and capers add a burst of flavor, making this a unique, crowd-pleasing side dish. Perfect for barbecues, picnics, or family gatherings, this easy potato salad can be served warm or at room temperature.
Ingredients:
- 2 lb baby gold potatoes (or red potatoes), whole and unpeeled
- 2 Tbsp extra virgin olive oil (for drizzling)
- 1 tsp fine sea salt (divided or added to taste)
- ½ tsp freshly ground black pepper (divided)
- 1 cup chopped dill pickles (or adjusted to taste)
- ¼ red onion (about ½ cup), finely chopped
- ½ cup celery (about 2 sticks), finely chopped
- ¼ cup fresh dill, chopped (plus more for garnish)
- 1 ½ Tbsp capers, chopped
- ½ cup mayonnaise
- 1 ½ Tbsp Dijon mustard
Instructions:
1. Cook the Potatoes:
- Preheat your oven to 450°F. In a large pot, bring water to a boil and add the baby potatoes. Let them boil for 25-30 minutes or until tender when pierced with a knife. Drain the potatoes well.
2. Smash the Potatoes:
- Transfer the cooked potatoes to a rimmed sheet pan lined with parchment paper. Using a potato masher or the bottom of a mason jar, gently smash each potato to about ½-inch thickness.
3. Bake the Potatoes:
- Drizzle the smashed potatoes with olive oil and season with half of the salt and pepper. Bake at 450°F for 15 minutes. Flip the potatoes over, drizzle with more olive oil, and season with the remaining salt and pepper. Bake for an additional 12-15 minutes, or until the edges are crispy and golden. Remove from the oven and let cool to room temperature or just warm.
4. Prepare the Salad:
- Once the potatoes have cooled slightly, transfer them to a large mixing bowl. Add the chopped pickles, onion, celery, fresh dill, and capers.
5. Make the Dressing:
- In a small bowl, mix together the mayonnaise and Dijon mustard. Pour the dressing over the potatoes and toss gently to combine. The potatoes will break up slightly, adding to the texture of the salad. Garnish with extra dill if desired, and enjoy!
Why You’ll Love This Recipe
This Smashed Potato Salad is a hearty and flavorful twist on the classic potato salad. The crispy, golden smashed potatoes add a unique texture, while the tangy dill pickles, fresh herbs, and creamy dressing bring a refreshing balance to the dish. It’s a perfect side for barbecues, picnics, or any gathering, and can be served warm or at room temperature.
Tips
- Smash Evenly: Make sure to smash the potatoes to an even thickness for consistent cooking and crispiness.
- Cooling Time: Let the smashed potatoes cool to room temperature before mixing with the salad ingredients to avoid wilting the fresh veggies.
- Don’t Overcrowd: When baking, make sure to space out the potatoes on the sheet pan so they crisp up properly.
Variations and Substitutions
- Add Protein: For a more substantial dish, add cooked bacon bits or shredded rotisserie chicken to the salad.
- Vegan Version: Use vegan mayonnaise and Dijon mustard to make this salad plant-based.
- Herb Variations: Swap out dill for parsley or chives for a different herbal flavor.
FAQs
Can I use other types of potatoes? Yes, you can use any waxy potato like red potatoes or fingerling potatoes for this recipe. Just be sure to adjust the cooking time based on the size of the potatoes.
Can I prepare this salad ahead of time? Yes, this salad can be made a day in advance. Just store it in the fridge in an airtight container and garnish with fresh dill just before serving.
What if I don’t have Dijon mustard? You can substitute Dijon mustard with yellow mustard or even a teaspoon of mustard powder for a different flavor.
Serving Suggestions
- As a Side Dish: Serve this Smashed Potato Salad alongside grilled meats, roasted chicken, or a veggie burger for a complete meal.
- With a Picnic: This potato salad is perfect for outdoor meals, barbecues, and picnics, as it holds up well at room temperature.
- In Wraps or Sandwiches: Use the salad as a filling for wraps or sandwiches for a fun and hearty lunch option.
Smashed Potato Salad Recipe
6
servings15
minutes1
hourIngredients
2 lb baby gold potatoes (or red potatoes), whole and unpeeled
2 Tbsp extra virgin olive oil (for drizzling)
1 tsp fine sea salt (divided or added to taste)
½ tsp freshly ground black pepper (divided)
1 cup chopped dill pickles (or adjusted to taste)
¼ red onion (about ½ cup), finely chopped
½ cup celery (about 2 sticks), finely chopped
¼ cup fresh dill, chopped (plus more for garnish)
1 ½ Tbsp capers, chopped
½ cup mayonnaise
1 ½ Tbsp Dijon mustard
Directions
- Cook the Potatoes:
- Preheat your oven to 450°F. In a large pot, bring water to a boil and add the baby potatoes. Let them boil for 25-30 minutes or until tender when pierced with a knife. Drain the potatoes well.
- Smash the Potatoes:
- Transfer the cooked potatoes to a rimmed sheet pan lined with parchment paper. Using a potato masher or the bottom of a mason jar, gently smash each potato to about ½-inch thickness.
- Bake the Potatoes:
- Drizzle the smashed potatoes with olive oil and season with half of the salt and pepper. Bake at 450°F for 15 minutes. Flip the potatoes over, drizzle with more olive oil, and season with the remaining salt and pepper. Bake for an additional 12-15 minutes, or until the edges are crispy and golden. Remove from the oven and let cool to room temperature or just warm.
- Prepare the Salad:
- Once the potatoes have cooled slightly, transfer them to a large mixing bowl. Add the chopped pickles, onion, celery, fresh dill, and capers.
- Make the Dressing:
- In a small bowl, mix together the mayonnaise and Dijon mustard. Pour the dressing over the potatoes and toss gently to combine. The potatoes will break up slightly, adding to the texture of the salad. Garnish with extra dill if desired, and enjoy!
Leave a Reply