If you love potato salad but are looking for a fresh, exciting twist, the Smashed Roasted Potato Salad with Dill Pickles and Capers Recipe is an absolute game-changer. This dish takes the humble potato to a new level by roasting crispy smashed potatoes, then mixing them with tangy dill pickles, briny capers, and fresh herbs, all tied together with a creamy, zesty dressing. It strikes the perfect balance of crunchy, creamy, and vibrant, making it a standout at any meal or gathering.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you. Each one plays a crucial role in delivering that irresistible blend of texture and flavor that makes this salad so unique and memorable.
- Baby gold potatoes (2 pounds): Small, tender potatoes are perfect for boiling, smashing, and roasting to crispy perfection.
- Extra virgin olive oil (2 tablespoons): Adds a rich, fruity note while helping the potatoes crisp up beautifully in the oven.
- Fine sea salt (1 teaspoon, divided): Enhances every element, making the flavors pop without overpowering.
- Freshly ground black pepper (1/2 teaspoon, divided): Provides a subtle kick that balances the salad’s tangy components.
- Chopped dill pickles (1 cup): Brings a bright, vinegary crunch that’s absolutely addictive.
- Red onion, finely chopped (1/4, about 1/2 cup): Adds a refreshing sharpness and color contrast.
- Celery, finely chopped (1/2 cup, about 2 stalks): Offers crisp texture and mild earthiness.
- Fresh dill, chopped (1/4 cup plus extra for garnish): Imparts a fragrant, herbaceous lift that ties the salad together brilliantly.
- Capers, chopped (1 1/2 tablespoons): Provide a salty, tangy punch that enhances every bite.
- Mayonnaise (1/2 cup): Creates a luscious, creamy base for the dressing.
- Dijon mustard (1 1/2 tablespoons): Adds a slight tang and depth, ensuring the dressing isn’t one-dimensional.
How to Make Smashed Roasted Potato Salad with Dill Pickles and Capers Recipe
Step 1: Cook the Potatoes
Start by boiling the whole baby potatoes in salted water until they are just tender when pierced with a fork—this usually takes about 15 to 20 minutes. The key here is to cook them fully but not let them fall apart. Drain the potatoes well and let them cool slightly before moving forward.
Step 2: Smash and Roast the Potatoes
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper for easy cleanup. Place the boiled potatoes on the sheet and gently press each one down with the bottom of a glass or a potato masher until it’s about half an inch thick. Drizzle them generously with extra virgin olive oil, then sprinkle with half of your sea salt and black pepper. Roast for 15 minutes, flip them over carefully, and roast for another 12 to 15 minutes, until they turn beautifully golden brown and crispy on all sides.
Step 3: Combine the Salad Ingredients
While the potatoes are roasting, get your salad bowl ready. Toss together the chopped dill pickles, red onion, celery, chopped fresh dill, and capers. This vibrant mix brings the salad’s signature layers of flavor, from crunch to briny bursts.
Step 4: Make the Dressing
In a small bowl, whisk the mayonnaise together with the Dijon mustard and the remaining salt and pepper. This creamy, tangy dressing will coat the potatoes and veggies perfectly, adding moisture and zesty depth.
Step 5: Toss Everything Together
Once the potatoes are roasted and still warm, gently combine them with your pickle and veggie mixture. Pour the dressing over the top and fold everything carefully to avoid breaking the potatoes too much. Finish by garnishing with a little extra fresh dill for an eye-catching pop of green and bright aroma.
How to Serve Smashed Roasted Potato Salad with Dill Pickles and Capers Recipe
Garnishes
Fresh dill sprigs are the perfect finishing touch, offering an herbal brightness that complements the salad’s tangy flavors. You can also add a sprinkle of smoked paprika or a few extra capers on top for added aroma and crunch.
Side Dishes
This salad is fabulous as a standalone dish at a picnic or barbecue but also pairs brilliantly with grilled chicken or fish. It’s the ultimate side for summer cookouts or a creative accompaniment to a casual family dinner.
Creative Ways to Present
For a fun presentation, serve this salad in a rustic wooden bowl or individual mason jars. You can also layer it in a trifle dish with alternating layers of fresh greens or arugula for a colorful, show-stopping salad platter.
Make Ahead and Storage
Storing Leftovers
Store any leftover smashed roasted potato salad in an airtight container in the refrigerator. It stays fresh and flavorful for up to 3 days, making it a great option for meal prep or a quick packed lunch.
Freezing
Because of the mayonnaise-based dressing and the texture of the potatoes, this salad does not freeze well. The potatoes will become watery and mushy once thawed, so it’s best enjoyed fresh or refrigerated short-term.
Reheating
If you want to warm the salad, leave out the dressing and salad ingredients, and just reheat the smashed roasted potatoes in the oven at 375°F (190°C) until crispy and hot, about 10 minutes. Then mix with the cold dressing and veggies for the best texture contrast.
FAQs
Can I use other types of potatoes in this recipe?
Absolutely! While baby gold or red potatoes offer the best texture and roasting results, you can also use Yukon Golds or fingerlings. Just make sure they hold shape well after boiling and roasting.
How can I make this recipe vegan?
To keep the flavors but make the recipe vegan, swap mayonnaise for a plant-based mayo and ensure your Dijon mustard is vegan-friendly. The rest of the ingredients are naturally vegan!
What’s the best way to keep the potatoes crispy?
Roast the potatoes on a parchment-lined sheet with plenty of olive oil and avoid overcrowding them. Turning the potatoes halfway through roasting ensures even crispiness on all sides.
Can I add other herbs or vegetables?
Definitely! Fresh parsley or chives would add a lovely twist, and chopped radishes or bell peppers can bring additional crunch and color without overpowering the other flavors.
Is it okay to prepare this salad entirely ahead of time?
It’s best to prepare the roasted potatoes and the dressing in advance but combine them with the pickles, veggies, and herbs shortly before serving to maintain vibrant texture and freshness.
Final Thoughts
This Smashed Roasted Potato Salad with Dill Pickles and Capers Recipe is one of those magical dishes that once you try, it will quickly become a staple in your recipe repertoire. It’s easy to make, full of exciting flavors and textures, and incredibly versatile for all kinds of meals. You’ve got to give it a shot—it might just be your new favorite potato salad.
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Smashed Roasted Potato Salad with Dill Pickles and Capers Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This Smashed Potato Salad is a delightful twist on traditional potato salad, featuring crispy roasted smashed baby potatoes tossed with a tangy dill pickle and caper mix, finished with a creamy Dijon mustard mayo dressing. It offers a perfect balance of textures and flavors, making it a great side dish for any meal.
Ingredients
Potatoes
- 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
- 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 the oven to 450°F (230°C). Boil the whole baby potatoes in salted water until they are tender when pierced with a fork, then drain them thoroughly.
- Smash and roast: Transfer the cooked potatoes to a parchment-lined baking sheet. Using a fork or a potato masher, gently press down each potato to flatten it to about 1/2-inch thickness. Drizzle the smashed potatoes with extra virgin olive oil and sprinkle with half the sea salt and black pepper. Roast in the oven for 15 minutes, then flip each potato and roast for an additional 12 to 15 minutes or until golden brown and crispy.
- Combine salad ingredients: In a large mixing bowl, combine the roasted potatoes, chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers. Mix gently to distribute the ingredients evenly.
- Make dressing: In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth and creamy.
- Toss and serve: Pour the dressing over the potato mixture and toss gently to coat all ingredients evenly. Garnish with additional fresh dill on top. Serve the salad warm or at room temperature for best flavor.
Notes
- You can substitute baby gold potatoes with red potatoes or small new potatoes as preferred.
- Make sure to drain the boiled potatoes thoroughly before smashing to ensure crispiness when roasted.
- For extra crispiness, use a sharp-edged utensil to smash the potatoes rather than mashing them completely smooth.
- This salad can be served warm, at room temperature, or chilled according to preference.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Baking
- Cuisine: American
