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
Scale
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
