Description

This Smashed Potato Salad is a delightful, tangy, and savory side dish featuring tender baby potatoes gently smashed and tossed with crisp vegetables, fresh dill, capers, and a creamy Dijon mustard mayonnaise dressing. Perfect for potlucks, picnics, or a comforting family meal, this salad combines smooth texture with zesty flavors for a crowd-pleasing addition to your recipe collection.

Ingredients

Scale

Potatoes

2 pounds baby gold potatoes (or red potatoes), whole and unpeeled

Seasoning & Vegetables

2 tablespoons extra virgin olive oil
1 teaspoon fine sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
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

Cook Mode Prevent your screen from going dark

Instructions

Boil the Potatoes: Place the baby gold or red potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes or until the potatoes are fork-tender. Drain the water and let the potatoes cool slightly to handle safely.
Smashed the Potatoes: Using the back of a fork or a potato masher, gently press down on each potato to smash it slightly without breaking it apart completely. This creates a rustic texture that will absorb the flavors.
Season the Potatoes: Transfer the smashed potatoes to a large mixing bowl. Add the extra virgin olive oil, half of the sea salt, and half of the black pepper. Toss gently to coat the potatoes evenly with the seasoning and oil.
Add Vegetables and Herbs: Incorporate the chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers into the bowl with the potatoes. Mix well to evenly distribute the fresh and tangy ingredients.
Prepare the Dressing and Combine: In a small bowl, whisk together mayonnaise and Dijon mustard until smooth. Pour this dressing over the potato mixture and toss everything together until the potatoes and vegetables are well coated and combined.
Adjust Seasoning: Taste the potato salad and add the remaining sea salt and black pepper as needed to balance the flavors to your preference.
Garnish and Serve: Garnish the potato salad with additional fresh dill for a vibrant presentation. Serve immediately or chill for later to allow flavors to meld.

Notes

Baby potatoes or small red potatoes work best for smashing due to their size and texture.
Allow potatoes to cool slightly before smashing to prevent them from breaking apart too much.
Feel free to substitute mayonnaise with a lighter yogurt-based dressing for a healthier option.
This salad can be served warm, at room temperature, or chilled according to your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American