If you are looking for a fresh and flavorful twist on a classic side dish, this Smashed Potato Salad Recipe is exactly what you need. Combining tender baby potatoes with crisp pickles, fragrant dill, and a creamy Dijon-mayo dressing, this salad bursts with texture and taste that will brighten any meal. It’s easy to prepare, wonderfully satisfying, and a true crowd-pleaser that elevates potato salad to a whole new level of deliciousness.
Ingredients You’ll Need
Each ingredient in this Smashed Potato Salad Recipe plays a key role in building layers of flavor and texture. From the creamy mayonnaise to the tangy pickles and fresh dill, these simple components come together for a truly remarkable salad experience.
- 2 pounds baby gold potatoes (or red potatoes), whole and unpeeled: The tender base that holds all the flavors and provides a hearty bite.
- 2 tablespoons extra virgin olive oil: Adds smooth richness and helps meld the flavors together.
- 1 teaspoon fine sea salt, divided: Enhances every ingredient’s natural flavor, with some reserved for seasoning at the end.
- 1/2 teaspoon freshly ground black pepper, divided: Brings gentle heat and depth throughout the salad.
- 1 cup chopped dill pickles: Provides a satisfying crunch and tangy brightness that cuts through the creaminess.
- 1/4 red onion, finely chopped (about 1/2 cup): Adds a subtle oniony sharpness and color contrast.
- 1/2 cup celery, finely chopped (about 2 stalks): Offers crisp texture and fresh green notes.
- 1/4 cup fresh dill, chopped, plus more for garnish: Imparts an unmistakably fragrant herbal lift, tying the whole dish together.
- 1 1/2 tablespoons capers, chopped: Brings a salty, briny punch that enhances complexity.
- 1/2 cup mayonnaise: The creamy binder that makes every bite luscious.
- 1 1/2 tablespoons Dijon mustard: Adds a gentle tang and slight spice to brighten the whole salad.
How to Make Smashed Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing the whole baby potatoes into a large pot of salted water. Boil them for about 15 to 20 minutes, until they are fork-tender but not falling apart. This step ensures your potatoes are perfectly cooked and ready to absorb all those tasty flavors later.
Step 2: Smash the Potatoes
Once the potatoes have cooled slightly, use the back of a fork or a potato masher to gently press down on each potato until it flattens but still holds its shape. This smashing technique creates an inviting texture that lets the dressing cling beautifully to each piece.
Step 3: Dress the Potatoes
Transfer the smashed potatoes to a large bowl and drizzle with extra virgin olive oil. Sprinkle half of your salt and pepper, then gently toss to coat. This simple seasoning layer highlights the natural flavor of the potatoes and prepares them for the mix-ins to come.
Step 4: Add the Fresh and Tangy Ingredients
Fold in the chopped dill pickles, red onion, celery, fresh dill, and capers. These fresh, crunchy, and tangy elements add so much vibrancy and character to the salad, balancing the creaminess and making each bite exciting.
Step 5: Mix the Creamy Dressing
In a separate bowl, whisk together mayonnaise and Dijon mustard until smooth. Pour the dressing over the potatoes and veggies, then toss gently but thoroughly. The dijon-mayo dressing unites all the flavors while contributing a velvety richness to the dish.
Step 6: Final Seasoning
Taste your salad and adjust with the remaining salt and pepper if needed. This ensures every bite is perfectly seasoned and ready to impress when served.
Step 7: Garnish and Serve
Scatter extra chopped fresh dill on top for an aromatic and colorful finish. Your Smashed Potato Salad Recipe is now primed to delight your family and friends!
How to Serve Smashed Potato Salad Recipe
Garnishes
Adding an extra sprinkle of fresh dill or a few whole capers on top adds a burst of color and aroma just before serving. A quick drizzle of olive oil can also enhance the salad’s glossy appearance and flavor.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or sausages, making it an unbeatable summer picnic or barbecue side. It also complements vegetarian mains such as roasted vegetable platters and fresh garden salads.
Creative Ways to Present
Consider serving your smashed potato salad in small mason jars for individual portions at a party. Or, place it atop a bed of crisp lettuce leaves to add a fresh crunch that contrasts with the creamy potatoes. No matter how you plate it, this salad is sure to impress.
Make Ahead and Storage
Storing Leftovers
Smashed Potato Salad tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to three days. Give it a gentle stir before serving to redistribute the dressing and freshen the flavors.
Freezing
Because of the mayonnaise and the delicate texture of smashed potatoes, this salad is best enjoyed fresh and does not freeze well. Freezing can cause separation and texture changes that affect the dish’s quality.
Reheating
This salad is meant to be served cold or at room temperature. If you’d like to warm it slightly, allow it to come to room temperature naturally, but avoid microwaving to preserve the best texture and flavor.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While baby gold or red potatoes work best because of their creamy texture and size, Yukon Gold or fingerling potatoes also make great substitutes. Just be sure they hold their shape well after boiling.
Is there a dairy-free alternative for the mayonnaise in this salad?
Yes! You can substitute regular mayonnaise with vegan or dairy-free versions available at most grocery stores. They maintain the creamy texture without altering the flavor too much.
How long does the Smashed Potato Salad Recipe stay good once made?
Stored properly in the refrigerator, this salad will stay fresh and delicious for up to three days. Beyond that, the potatoes may start to break down and the flavors can lose their vibrancy.
Can I add boiled eggs or bacon to this salad?
Definitely! Adding quartered boiled eggs or crispy bacon bits can add richness and heartiness, turning this potato salad into a more substantial meal.
Is it necessary to peel the potatoes?
No, keeping the skins on the baby potatoes adds texture, color, and extra nutrients. Just be sure to wash them well before cooking to remove any dirt.
Final Thoughts
This Smashed Potato Salad Recipe brings a wonderful, fresh spin on a beloved classic that I can’t wait for you to try. With its delightful textures and harmonious flavors, it’s sure to become a staple at your table, whether for casual dinners or special gatherings. Go ahead and make this salad your next favorite! You won’t regret it.
Print
Smashed Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and easy-to-make Smashed Potato Salad featuring tender baby potatoes combined with tangy dill pickles, fresh herbs, and a creamy Dijon-mayo dressing. Perfect for a comforting side dish or a picnic favorite.
Ingredients
Potatoes
- 2 pounds baby gold potatoes (or red potatoes), whole and unpeeled
Dressing and Mix-ins
- 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
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
Instructions
- Boil the potatoes: Boil the baby gold or red potatoes in a large pot of salted water for about 15-20 minutes or until they are fork-tender. Drain the potatoes and let them cool slightly.
- Smash the potatoes: Once cooled, use the back of a fork or a potato masher to gently smash the potatoes, breaking them into chunky pieces while still keeping some texture.
- Combine potatoes with oil and seasoning: In a large bowl, toss the smashed potatoes with olive oil, half the sea salt, and half the black pepper to season evenly.
- Add pickles and vegetables: Fold in the chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers to the potato mixture, ensuring even distribution.
- Prepare and add dressing: In a separate small bowl, whisk together mayonnaise and Dijon mustard until smooth. Pour this dressing over the potato mixture and gently stir until everything is well coated and combined.
- Adjust seasoning: Taste the salad and add the remaining salt and pepper as needed to enhance the flavors.
- Garnish and serve: Sprinkle additional fresh dill on top for garnish before serving. Serve at room temperature or chilled.
Notes
- Use baby gold or red potatoes for the best flavor and texture; leave skins on for extra nutrients and rustic look.
- Allow potatoes to cool slightly before smashing to keep shapes intact.
- Adjust the amount of mayonnaise and mustard according to your preferred creaminess and tanginess.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- This salad can be prepared a few hours in advance and stored in the fridge; flavors intensify when chilled.
- Serve as a side dish with grilled meats, sandwiches, or as part of a picnic spread.
