Description
This Smashed Potato Salad combines tender, crispy smashed baby potatoes with a tangy, creamy dressing loaded with fresh dill, capers, and crunchy vegetables. Oven-baked to perfection, it’s a flavorful and satisfying side dish perfect for picnics, barbecues, or family dinners.
Ingredients
Potatoes
- 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)
Salad Mix-Ins
- 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)
Dressing
- ½ cup mayonnaise
- 1 ½ Tbsp Dijon mustard
Instructions
- Boil the Potatoes: Preheat your oven to 450°F. Bring a large pot of water to a boil and add 2 lbs of baby potatoes. Return to a boil, then reduce heat and simmer gently for 25-30 minutes, or until the potatoes are tender and easily pierced with a knife.
- Smash the Potatoes: Drain the potatoes well and place them on a rimmed baking sheet lined with parchment paper. Using a potato masher or the bottom of a mason jar, gently press each potato down to about ½-inch thickness, ensuring they stay in one piece.
- Bake the Potatoes: Drizzle the smashed potatoes with half of the olive oil, then season with half the salt and black pepper. Bake for 15 minutes at 450°F. Flip each potato, drizzle with the remaining oil, and season with the remaining salt and pepper. Continue baking for another 12-15 minutes until golden and crisp at the edges. Remove from oven and cool until just warm or room temperature.
- Mix the Salad Ingredients: Transfer the potatoes to a large mixing bowl. Add the chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers.
- Make and Add the Dressing: In a small bowl, whisk together the mayonnaise and Dijon mustard. Pour this dressing over the potato mixture and gently toss to combine. The potatoes will break up slightly, creating a perfect texture. Garnish with additional fresh dill if desired and serve.
Notes
- Use baby gold or red potatoes for the best texture and flavor.
- Adjust the salt and pepper seasoning according to your taste preference.
- Allow the potatoes to cool slightly before mixing to avoid melting the mayonnaise dressing.
- Can be served warm or chilled, depending on preference.
- Great make-ahead salad; flavors develop even better after a few hours in the fridge.
