Description
This Smashed Potato Salad is a delicious and satisfying side dish that’s perfect for any occasion. Baby potatoes are boiled until tender, smashed, and roasted until crispy, then tossed with a creamy dill pickle dressing.
Ingredients
Units
Scale
- 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
- 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
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
Instructions
- Cook potatoes: Preheat oven to 450ยฐF (230ยฐC). Boil potatoes until tender. Drain well.
- Smash and roast: Transfer potatoes to a baking sheet lined with parchment paper. Smash each potato to 1/2-inch thickness. Drizzle with oil and season with salt and pepper. Bake for 15 minutes, flip, and bake for another 12-15 minutes, or until golden brown and crispy.
- Combine ingredients: In a bowl, combine roasted potatoes, pickles, onion, celery, dill, and capers.
- Make dressing: In a small dish, whisk together mayonnaise and Dijon mustard.
- Toss and serve: Pour dressing over the salad and toss gently to combine. Garnish with fresh dill and serve.
Notes
- You can use different types of potatoes, such as Yukon Gold or Russet potatoes.
- For a reduced-fat dressing, combine 1-2 tablespoons of mayonnaise with 1/2 cup of Greek yogurt.
- Garnish with fresh herbs like parsley, chives, or green onions. Add paprika for a hint of spice.
Nutrition
- Serving Size: 1 Serving
- Calories: 380kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
