If you’re searching for a potato salad that bursts with flavor and texture, the Smashed Potato Salad with Pickles, Dill, and Capers Recipe is your new go-to. This dish brings crispy, golden smashed potatoes together with the tangy crunch of pickles, the fresh brightness of dill, and the subtle briny pop of capers—all tossed in a creamy, slightly sharp dressing. It’s a refreshing twist on the classic picnic favorite that will have everyone reaching for seconds and asking for the recipe.
Ingredients You’ll Need
The beauty of this salad lies in its simple but thoughtfully chosen ingredients. Each one plays a vital role in building complex layers of flavor and texture—from the tender yet crispy potatoes to the vibrant, aromatic freshness of dill and the zesty zip from capers and pickles.
- 2 pounds baby gold potatoes (or red potatoes), whole and unpeeled: Choosing small, thin-skinned potatoes makes smashing easier and gives a delightful mix of creamy interior and crisp edges.
- 2 tablespoons extra virgin olive oil: This adds richness and helps the potatoes crisp beautifully in the oven.
- 1 teaspoon fine sea salt, divided: Enhances all the flavors while balancing the acidity and savoriness.
- 1/2 teaspoon freshly ground black pepper, divided: Adds a gentle peppery kick that complements the creaminess.
- 1 cup chopped dill pickles: The tangy crunch that defines the character of this salad.
- 1/4 red onion, finely chopped (about 1/2 cup): Offers a mild sharpness and a pop of color.
- 1/2 cup celery, finely chopped (about 2 stalks): Gives a fresh crispness and subtle bitterness to balance richness.
- 1/4 cup fresh dill, chopped, plus more for garnish: Brings a bright, herbaceous aroma that’s indispensable here.
- 1 1/2 tablespoons capers, chopped: The briny notes from capers elevate the entire flavor profile in a delightful way.
- 1/2 cup mayonnaise: Provides creaminess and helps bind everything together.
- 1 1/2 tablespoons Dijon mustard: Adds a gentle tang and a hint of sharpness in the dressing.
How to Make Smashed Potato Salad with Pickles, Dill, and Capers Recipe
Step 1: Cook the Potatoes
Start by boiling the whole, unpeeled baby potatoes in salted water until they are fork-tender but not falling apart—about 15-20 minutes depending on their size. This ensures that the potatoes stay intact for the next smashing step while allowing the interior to become soft and creamy.
Step 2: Preheat and Prepare for Roasting
While the potatoes are cooking, preheat your oven to 450°F (230°C). Once cooked, drain the potatoes thoroughly to remove any excess water which could prevent crisping later on.
Step 3: Smash and Roast the Potatoes
Transfer the boiled potatoes to a baking sheet lined with parchment paper. Using a sturdy spatula or a potato masher, gently press down on each potato until it’s about 1/2 inch thick. Drizzle evenly with extra virgin olive oil and season with half of the sea salt and black pepper. Roast the smashed potatoes for 15 minutes, then carefully flip them and bake for another 12-15 minutes to achieve golden, crispy edges and a wonderfully tender center.
Step 4: Combine Fresh Ingredients
While the potatoes roast, in a large bowl mix together the chopped dill pickles, finely chopped red onion, celery, fresh dill, and capers. These ingredients will add crunch, freshness, and a punch of flavor to the base of crispy potatoes.
Step 5: Make the Dressing
In a small bowl, whisk the mayonnaise with Dijon mustard until smooth and creamy. This dressing perfectly balances the tang of pickles and capers and coats the potatoes and vegetables beautifully without overpowering them.
Step 6: Toss and Serve
Once the potatoes are golden and slightly crisp, allow them to cool just enough to be handled comfortably, then add them to your vegetable mixture. Pour the creamy dressing over the top and toss gently to combine, making sure each bite is full of flavor. Finish by garnishing with a little extra chopped fresh dill for that irresistible pop of green and herbaceous aroma.
How to Serve Smashed Potato Salad with Pickles, Dill, and Capers Recipe
Garnishes
Fresh dill is a natural choice to highlight the herbal notes in this salad. For an added burst of color and texture, a sprinkle of finely sliced radishes or a few whole capers on top can bring even more visual appeal and a slight crunch.
Side Dishes
This salad pairs beautifully with grilled meats or fish, making it an excellent choice for summer barbecues or casual family dinners. It also complements smoked salmon or roasted chicken wonderfully, bringing brightness and balance to richer main courses.
Creative Ways to Present
Consider serving this salad in a rustic wooden bowl or on a slab of natural stone for a charming farmhouse vibe. You can also layer it in a clear glass bowl to show off the colorful ingredients, making it as pretty to look at as it is delicious to eat.
Make Ahead and Storage
Storing Leftovers
Any leftover Smashed Potato Salad with Pickles, Dill, and Capers Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually have time to meld and deepen, though the potatoes may soften slightly.
Freezing
We don’t recommend freezing this salad because the texture of the potatoes and fresh ingredients like pickles and celery will suffer upon thawing. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
If you prefer your potato salad a little warm, gently reheat it in a skillet over low heat, stirring frequently to avoid breaking up the potatoes, or enjoy it chilled straight from the fridge for a refreshing texture contrast.
FAQs
Can I use regular-sized potatoes instead of baby potatoes?
While baby potatoes work best because they are tender and small enough to smash nicely, you can use regular potatoes if sliced thinly after boiling, but the texture and appearance will be a bit different.
Is it possible to make this recipe vegan?
Absolutely! Simply substitute the mayonnaise with a vegan mayonnaise and ensure your Dijon mustard is vegan-friendly. The rest of the ingredients are naturally vegan.
How spicy is this salad? Can I add heat?
The salad as written is mild and tangy but not spicy. If you want to add heat, consider mixing in a pinch of cayenne pepper into the dressing or adding some finely chopped jalapeño to the vegetable mix.
Can this salad be made ahead for a party?
Yes, making it a few hours ahead allows the flavors to meld, though you may want to add the dressing just before serving to keep the potatoes from becoming too soft.
What if I don’t like capers?
Capers provide a unique briny bite, but if you prefer, you can reduce the amount or omit them entirely. Adding a little finely chopped green olive can be a great substitute.
Final Thoughts
This Smashed Potato Salad with Pickles, Dill, and Capers Recipe truly transforms classic potato salad into something vibrant and exciting with every bite. It’s perfect for sharing with family and friends, whether at a casual lunch or a festive gathering. I encourage you to bring this dish to your table—you’ll find it’s a crowd-pleaser that everyone will love coming back to again and again.
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Smashed Potato Salad with Pickles, Dill, and Capers Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Smashed Potato Salad blends crispy roasted baby potatoes with a tangy, creamy dressing featuring dill pickles, capers, and fresh herbs. A delightful twist on traditional potato salad, it offers a satisfying combination of textures and flavors perfect for gatherings or weeknight meals.
Ingredients
Potatoes and Seasonings
- 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). Begin by boiling the whole, unpeeled baby potatoes until they are tender when pierced with a fork, approximately 15-20 minutes. Once cooked, drain them thoroughly to remove all water.
- Smash and Roast: Place the boiled potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or your hand, gently smash each potato until it’s about 1/2-inch thick. Drizzle the smashed potatoes with the extra virgin olive oil, then season evenly with half of the sea salt and black pepper. Bake in the preheated oven for 15 minutes, then flip each potato and bake for an additional 12-15 minutes, or until the potatoes are golden brown and crispy on the edges.
- Combine Ingredients: In a large mixing bowl, add the roasted potatoes. Then incorporate the chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers. Mix gently to combine these ingredients without breaking the potatoes.
- Make Dressing: In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth and well blended. This dressing adds a creamy tang that complements the savory potatoes and fresh vegetables.
- Toss and Serve: Pour the prepared dressing over the potato mixture. Gently toss to coat all the ingredients evenly, taking care not to mash the potatoes further. Garnish with additional fresh dill for a burst of color and flavor. Serve the salad warm or at room temperature for the best texture and taste.
Notes
- Choosing baby gold or red potatoes keeps the skin thin and tender, adding texture to the salad.
- Smashing the potatoes before roasting creates a crispier edge and soft interior for a delightful contrast.
- You can prepare this salad ahead of time; store it in the refrigerator and bring to room temperature before serving.
- For a tangier flavor, add a splash of pickle juice or lemon juice to the dressing.
- If you prefer a lighter version, substitute mayonnaise with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
