If you are looking for a refreshing twist on a classic side, the Smashed Potato Salad with Dill Pickles, Capers, and Fresh Dill Recipe is going to become your new go-to. This salad beautifully balances creamy potatoes with the zing of dill pickles, the briny pop of capers, and the bright freshness of chopped dill. It’s an explosion of flavors and textures that feels just right for any season, whether you’re hosting a barbecue or just craving a comforting yet light dish to lift your spirits.
Ingredients You’ll Need
What makes this recipe stand out are its simple and thoughtful ingredients. Each one plays a key role: tender potatoes create a soft base, while dill pickles and capers introduce a colorful and tangy contrast, and fresh dill ties everything together with a lively herbal note.
- Baby gold potatoes (2 pounds): Small, unpeeled potatoes hold their shape perfectly and bring a subtle sweetness.
- Extra virgin olive oil (2 tablespoons): Adds richness and helps coat the potatoes evenly for a silky texture.
- Fine sea salt (1 teaspoon, divided): Enhances all the natural flavors without overpowering them.
- Freshly ground black pepper (1/2 teaspoon, divided): Offers a gentle peppery warmth.
- Dill pickles (1 cup, chopped): Introduce a tangy, crunchy surprise in every bite.
- Red onion (1/4, finely chopped): Gives a mild sharpness and a crisp bite.
- Celery (1/2 cup, finely chopped): Adds a refreshing crispness and nice texture contrast.
- Fresh dill (1/4 cup chopped, plus more for garnish): Brings herbaceous brightness and a touch of earthiness.
- Capers (1 1/2 tablespoons, chopped): Supply a salty, briny kick that elevates the whole salad.
- Mayonnaise (1/2 cup): Provides the creamy base that pulls the ingredients together.
- Dijon mustard (1 1/2 tablespoons): Adds a subtle, tangy depth that balances the creaminess and acidity.
How to Make Smashed Potato Salad with Dill Pickles, Capers, and Fresh Dill Recipe
Step 1: Cook the Potatoes to Perfection
Start by boiling the baby gold or red potatoes in a large pot of salted water for about 15 to 20 minutes. You want to cook them until they’re just fork-tender because overcooked potatoes won’t hold their shape well when smashed. This simple step lays the foundation for that fluffy yet slightly chunky texture that makes this potato salad irresistibly good.
Step 2: Gently Smash the Potatoes
Once the potatoes have cooled just enough to handle, it’s time to get smashing. Using the back of a fork or a potato masher, gently press down on each potato. The goal is to break them open, revealing their fluffy insides while keeping some chunks intact to create delightful texture variations throughout the salad.
Step 3: Season the Potatoes
Transfer the smashed potatoes into a large mixing bowl and drizzle with extra virgin olive oil. Sprinkle half of your sea salt and black pepper at this stage, then toss gently to coat. This ensures every bite is seasoned well and the olive oil helps the salad feel luscious without being greasy.
Step 4: Add in the Flavorful Mix-ins
Here’s where the magic happens: stir in the chopped dill pickles, red onion, celery, fresh dill, and capers. The combination of tangy pickles and salty capers with crisp veggies and fragrant dill creates layers of flavor and crunch that surprise every bite, making this salad distinct and delightfully fresh.
Step 5: Make the Creamy Dressing and Combine
Whisk together mayonnaise and Dijon mustard in a small bowl until smooth. Then pour this dressing over the potato mixture and fold it through gently but thoroughly. The creamy dressing acts like glue, marrying all the ingredients while adding a tangy richness that’s impossible to resist.
Step 6: Final Taste and Adjust
Take a moment to give your salad a taste and adjust the seasoning if needed. Add more sea salt or black pepper, depending on your preference. This final step is key to bringing out the best in your Smashed Potato Salad with Dill Pickles, Capers, and Fresh Dill Recipe and personalizing it just for you.
Step 7: Garnish and Serve
Before serving, sprinkle extra fresh dill over the top for a beautiful pop of green and aromatic freshness. This final flourish not only looks inviting but also enhances the herbaceous notes that make this salad so memorable.
How to Serve Smashed Potato Salad with Dill Pickles, Capers, and Fresh Dill Recipe
Garnishes
Besides fresh dill, you can brighten your presentation by adding a few whole capers or some thinly sliced pickles on top. A light drizzle of olive oil or a dusting of cracked black pepper also adds a gourmet touch. These simple garnishes make the salad visually stunning and boost its flavor profile.
Side Dishes
This potato salad pairs wonderfully with grilled meats like chicken, pork, or fish, lending a zesty counterpoint to smoky flavors. It also works beautifully alongside a fresh green salad or grilled vegetables for a fully satisfying meal, perfect for a warm summer lunch or a festive picnic.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out mini bell peppers or small bowls lined with lettuce leaves. You could also turn it into individual portions layered in mason jars for an easy grab-and-go option. These presentation ideas not only add charm but make the dish perfect for parties and potlucks.
Make Ahead and Storage
Storing Leftovers
Once prepared, this salad keeps beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen after resting, making leftovers just as luscious as fresh. Just be sure to give it a gentle stir before serving again.
Freezing
Because of the mayonnaise and fresh herbs, freezing this salad is not recommended. The texture of the potatoes can also become grainy after freezing and thawing, so it’s best enjoyed fresh or refrigerated for a short period.
Reheating
This potato salad is at its best when served chilled or at room temperature. If you’d like to warm it slightly, do so very gently in the microwave, stirring occasionally to keep the creaminess intact, but avoid heating it too much to keep the fresh dill and pickles bright.
FAQs
Can I use other types of potatoes for this salad?
Absolutely! While baby gold or red potatoes are ideal because they hold their shape well and have a creamy texture, you can experiment with Yukon Gold or fingerling potatoes. Just be sure not to overcook them so they stay perfect for smashing.
What if I don’t have fresh dill on hand?
If fresh dill is unavailable, dried dill can be used, but you’ll need less—start with about a teaspoon and adjust to taste. Fresh dill, however, brings a brightness that’s hard to replicate, so it’s worth seeking it out if you can.
Can I substitute mayonnaise with something else?
Yes, Greek yogurt or a mixture of yogurt and mayo can work as a lighter, tangy alternative. Just keep in mind this will change the flavor profile slightly but still keep the salad creamy and delightful.
How long does the salad keep its freshness?
The salad is best enjoyed within three days when stored properly in the refrigerator. After this time, the potatoes may break down more and the flavors can mellow, but it usually stays tasty for up to a week if kept chilled.
Is this salad suitable for picnics and potlucks?
Definitely! It travels well and can be served at room temperature, making it a crowd-pleaser for gatherings. Just keep it chilled until ready to serve, and bring along a garnish for last-minute freshness.
Final Thoughts
Now that you know how to make this bright and flavorful Smashed Potato Salad with Dill Pickles, Capers, and Fresh Dill Recipe, I encourage you to give it a try. It’s one of those dishes that feels comforting yet exciting at the same time, perfect for sharing with friends and family. With its incredible balance of textures and flavors, it might just become your new favorite potato salad recipe to come back to again and again.
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Smashed Potato Salad with Dill Pickles, Capers, and Fresh Dill Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling/Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Smashed Potato Salad is a vibrant and flavorful take on the classic potato salad. Featuring tender baby gold or red potatoes gently smashed to create a rustic texture, it’s combined with tangy dill pickles, fresh dill, celery, capers, and a creamy Dijon-mustard mayonnaise dressing. Quick to prepare and perfect for picnics, barbecues, or as a hearty side dish, this salad balances savory, tangy, and fresh flavors in every bite.
Ingredients
Potatoes
- 2 pounds baby gold potatoes (or red potatoes), whole and unpeeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
Fresh Vegetables and Herbs
- 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
Dressing
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
Instructions
- Boil the potatoes: Place the baby gold or red potatoes in a large pot filled with salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.
- Smash the potatoes: Once the potatoes are cool enough to handle, gently flatten each potato using the back of a fork or a potato masher, maintaining some texture and shape.
- Season the potatoes: Transfer the smashed potatoes to a large bowl and toss them with the extra virgin olive oil, half of the sea salt, and half of the black pepper to evenly coat.
- Add veggies and herbs: Mix in the chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers with the potatoes.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth. Pour this dressing over the potato mixture.
- Combine and adjust seasoning: Stir everything together gently until well mixed. Taste and add remaining salt and pepper as needed for seasoning balance.
- Garnish and serve: Sprinkle additional fresh dill over the salad for a bright finish. Serve at room temperature or chilled.
Notes
- Use baby gold or red potatoes with skins on to add texture and nutrients.
- Gently smashing the potatoes creates a lovely rustic texture and helps the flavors meld.
- If you prefer a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
- For extra tang, add a splash of pickle juice to the dressing.
- This salad can be made a few hours ahead to allow the flavors to develop and stored refrigerated for up to 2 days.
