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
Scale
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.
