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
Scale
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.
