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
Scale
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
