Name: Smashed Potato Salad with Dill Pickles and Capers Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 lb baby gold potatoes (or red potatoes, whole and unpeeled); 2 Tbsp extra virgin olive oil (to drizzle); 1 tsp fine sea salt (divided or added to taste); ½ tsp freshly ground black pepper (divided); 1 cup chopped dill pickles (or added to taste); ¼ red onion (about ½ cup, finely chopped); ½ cup celery (about 2 sticks, finely chopped); ¼ cup fresh dill (chopped, plus more to garnish); 1 ½ Tbsp capers (chopped); ½ cup mayonnaise; 1 ½ Tbsp Dijon mustard

Jump to Recipe· 4.1 from 47 reviews

If you are looking for a potato salad that takes the classic comfort food to an exciting new level, then you’re in for a real treat with the Smashed Potato Salad with Dill Pickles and Capers Recipe. It combines crispy roasted baby potatoes with tangy dill pickles, briny capers, and a creamy, flavorful dressing that feels both fresh and satisfying. The interplay of textures—from the crisp edges of smashed potatoes to the crunchy bite of celery and red onion—makes every forkful a joyful experience. This salad is versatile enough for picnics, BBQs, or a bright side dish on any dinner table.

Ingredients You'll Need

The image shows a clear glass bowl filled with small round yellow potatoes in the top right. Below it, on a white plate with blue rings, there are four dark green pickles arranged side by side. To the left of the plate, a jar of organic capers lies on its side near two tall bright green celery sticks. In the bottom left corner, a large red onion with a shiny purple outer skin is placed. Above the plate, a small glass bowl holds a pale mustard yellow sauce, next to a white measuring cup filled with thick white sour cream. Fresh sprigs of bright green dill are placed in the bottom right corner. The items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays an important role, from the tender potatoes that give the salad its heart to the zesty elements that lift the flavor profile. These simple but essential components come together to deliver a balance of creaminess, acidity, and crunch that’s simply irresistible.

Baby gold potatoes (2 lb): Choose uniform-sized potatoes for even cooking and smashing ease.

Extra virgin olive oil (2 Tbsp): Adds richness and helps crisp the potatoes beautifully in the oven.
Fine sea salt (1 tsp, divided): Enhances all flavors; salting in two stages helps build depth.
Freshly ground black pepper (½ tsp, divided): Provides a mild heat and balance throughout the dish.

Chopped dill pickles (1 cup): Brings a refreshing tang and a pleasant crunch that brighten the salad.
Red onion (¼, finely chopped): Adds a subtle sharpness and pop of color.
Celery sticks (½ cup, finely chopped): Contributes to the crunch and earthy freshness.

Fresh dill (¼ cup, chopped plus more for garnish): Infuses the salad with herby brightness that pairs perfectly with pickles and capers.
Capers (1 ½ Tbsp, chopped): Deliver salty, briny bursts that elevate the savory complexity.
Mayonnaise (½ cup): Provides the creamy base binding the ingredients together lusciousness and moisture.

Dijon mustard (1 ½ Tbsp): Gives a subtle sharpness and depth to the dressing.

How to Make Smashed Potato Salad with Dill Pickles and Capers Recipe

Step 1: Boil the Potatoes

Start by bringing a large pot of water to a rolling boil. Add your baby gold potatoes right in with their skins on to preserve texture and flavor. Simmer gently for 25 to 30 minutes until they are tender enough to pierce easily with a knife. This step ensures the potatoes are perfectly cooked through without falling apart.

Step 2: Smash and Season the Potatoes

Drain the potatoes well and arrange them on a parchment-lined baking sheet. Take a potato masher or even the bottom of a sturdy mason jar and gently press down until each potato is about half an inch thick. Drizzle with olive oil and season with half the salt and pepper. The smashing creates crispy edges and soft centers once roasted, which is one of the salad’s highlights.

Step 3: Roast to Perfect Crispiness

Place the smashed potatoes into a preheated 450°F oven for 15 minutes. After that, flip each piece, drizzle the remaining olive oil, and sprinkle with the rest of the salt and pepper. Roast them for another 12 to 15 minutes until they reach a gorgeous golden brown with crispy edges and soft insides. Let them cool slightly before moving to the next step.

Step 4: Combine the Salad Ingredients

Transfer the warm potatoes into a large mixing bowl. Add the chopped dill pickles, finely chopped red onion, celery, fresh dill, and capers. These ingredients add a wonderful medley of flavors and textures, contributing crunch, acidity, and that unmistakable herbal lift that ties everything together.

Step 5: Mix the Dressing and Toss

In a small bowl, whisk together mayonnaise and Dijon mustard until smooth. Pour this creamy dressing over the potatoes and gently toss everything together. It’s okay if some potatoes break up during tossing—that softness mixed with crispy bits makes the salad even more delightful. Garnish with extra dill to finish it off.

How to Serve Smashed Potato Salad with Dill Pickles and Capers Recipe

A close-up of a white bowl filled with a chunky potato salad that has three main layers: soft yellow potato pieces with some golden brown spots, diced red onions, and small bits of green celery all mixed in a creamy white dressing with small flecks of fresh green dill scattered on top. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface with a red and white checkered cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh dill is an absolute must for garnishing as it enhances the flavors and adds a pop of green color. For an extra touch, sprinkle a few whole capers or small pickle slices on top to emphasize the salad's signature tang and brininess. A light dusting of cracked black pepper right before serving is also a nice touch.

Side Dishes

This smashed potato salad pairs beautifully with grilled meats like juicy burgers, chicken, or even salmon. It also makes a vibrant complement to vegetarian options such as grilled portobello mushrooms or roasted vegetable platters. Its hearty yet refreshing nature makes it ideal as a picnic staple or a crowd-pleasing potluck addition.

Creative Ways to Present

For a visually charming presentation, serve this salad in a rustic wooden bowl or a bright ceramic dish that contrasts with the golden potatoes and green herbs. For parties, consider plating individual servings in small glass jars or on lettuce leaves, turning this classic salad into a truly Instagram-worthy dish that invites guests to dive in.

Make Ahead and Storage

Storing Leftovers

You can keep leftover salad in an airtight container refrigerated for up to 3 days. The flavors will deepen as the salad rests, though the texture of the potatoes may soften slightly over time. Give it a light stir and maybe an extra drizzle of olive oil before serving again.

Freezing

Freezing is not recommended for this smashed potato salad because the potatoes’ texture and the creamy dressing don’t hold up well after thawing. If you want to prepare in advance, it’s best to roast the potatoes and store them separately for up to 2 days before assembling the salad fresh.

Reheating

If you prefer to serve the salad slightly warm, gently reheat the potatoes in a 350°F oven for about 10 minutes before tossing with the other ingredients. Avoid microwaving as it can make the potatoes rubbery and the mayonnaise dressing separate.

FAQs

Can I use a different type of potato for this recipe?

Yes! While baby gold potatoes are ideal for their creamy texture and roasting qualities, red potatoes or fingerlings can be used as well. Just ensure they are similar in size for even cooking and smashing.

What can I substitute for mayonnaise in the dressing?

If you prefer a lighter or vegan option, try using Greek yogurt or a plant-based mayo alternative. Both work well to maintain creaminess while adjusting the overall flavor profile slightly.

Are the dill pickles essential, or can I skip them?

Dill pickles add a crucial tang and crunch that define this salad's unique character, but if you’re not a fan, you can substitute with chopped green apples or caperberries for a different but still exciting twist.

How long does this salad hold up after assembling?

For the best taste and texture, enjoy the salad within 24 hours of assembling. It keeps well refrigerated for up to 3 days, but the potatoes will soften over time, altering the texture.

Can I make this gluten-free?

Absolutely! This recipe is naturally gluten-free, but always double-check your mayonnaise and mustard labels to ensure there are no hidden gluten-containing ingredients.

Final Thoughts

This Smashed Potato Salad with Dill Pickles and Capers Recipe is a delightful way to elevate a humble potato salad to something truly special and memorable. Its vibrant flavors, playful textures, and easy preparation make it a new favorite to share with loved ones. You’ll find yourself reaching for this recipe again and again, whether for effortless weeknight dinners or festive gatherings. Give it a try, and enjoy every bite of this uniquely delicious salad adventure!

Smashed Potato Salad with Dill Pickles and Capers Recipe

Ingredients You'll Need