Smashed Potato Salad Recipe

Preheat the oven to 450°F. Bring a pot of water to a boil and add 2 lbs of baby potatoes. Return to a boil and simmer gently for 25-30 minutes, or until the potatoes are tender and can be easily pierced with a knife. The exact timing will vary based on the size of the potatoes.

Drain the potatoes well and transfer them to a rimmed sheet pan lined with parchment paper. Use a potato masher or the bottom of a mason jar to gently smash each potato to an even ½-inch thickness.

Drizzle the smashed potatoes with oil and season with half of the salt and pepper. Bake at 450°F for 15 minutes. Flip the potatoes over and drizzle the second side with oil, then season with the remaining salt and pepper. Bake for an additional 12-15 minutes, or until the potatoes are crisp and golden at the edges. Remove from the oven and let cool until just warm or room temperature, then transfer them to a mixing bowl.

Add the remaining salad ingredients to the bowl: pickles, onion, celery, dill, and capers.

In a small dish, stir together the mayonnaise and Dijon mustard. Pour the dressing over the salad and gently toss to combine. The potatoes will break up slightly as you toss them, which is perfect for texture. Garnish with more dill if desired and enjoy!