Description
This Smashed Potato Salad combines crispy roasted baby potatoes with a tangy, creamy dressing featuring dill pickles, fresh dill, and capers. Perfectly seasoned and dressed, it makes a delightful side dish for gatherings or a comforting meal on its own.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds baby gold potatoes (or red potatoes), whole and unpeeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
Salad Mix-Ins
- 1 cup chopped dill pickles
- 1/4 red onion, finely chopped (about 1/2 cup)
- 1/2 cup celery, finely chopped (about 2 stalks)
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 1/2 tablespoons capers, chopped
Dressing
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
Instructions
- Cook potatoes: Preheat your oven to 450°F (230°C). Meanwhile, boil the whole, unpeeled baby potatoes in salted water until they are tender when pierced with a fork. Drain them thoroughly.
- Smash and roast: Spread the cooked potatoes on a baking sheet lined with parchment paper. Gently smash each potato to about 1/2-inch thickness. Drizzle them with extra virgin olive oil and season evenly with half of the salt and pepper. Roast in the oven for 15 minutes, then flip each potato and roast for an additional 12–15 minutes until they become golden brown and crispy.
- Combine ingredients: In a large mixing bowl, combine the roasted smashed potatoes with chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers. Toss gently to mix.
- Make dressing: In a small bowl, whisk together mayonnaise and Dijon mustard until smooth and well combined.
- Toss and serve: Pour the dressing over the potato salad mixture and toss gently to coat everything evenly. Garnish with additional fresh dill and serve warm or at room temperature.
Notes
- Use baby gold or red potatoes for best texture and flavor.
- Make sure to dry the potatoes well after boiling to achieve crispiness when roasting.
- Adjust mayonnaise and mustard quantities to taste for creaminess and tang.
- This salad can be served warm or chilled, depending on preference.
- For a lighter version, substitute mayonnaise with Greek yogurt.
