Smashed Potato Salad Recipe
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
5 out of 5 stars
(17)
Ingredients
6 servings
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add the remaining salad ingredients to the bowl: pickles, onion, celery, dill, and capers.
Step 5
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!
Step 6
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Chef's notes
Garnish with fresh herbs such as fresh parsley, chives, or chopped green onions. For a little spice, add a sprinkle of paprika (1/2 tsp).
For reduced-fat dressing, combine 1 to 2 Tbsp mayonnaise with ½ cup Greek yogurt instead of mayonnaise.
