Description
This Smashed Potato Salad is a delightful twist on the classic potato salad, featuring tender boiled baby potatoes smashed lightly and tossed with tangy dill pickles, crisp celery, fresh dill, and a creamy Dijon-mustard mayo dressing. Perfect for a quick weeknight side or picnic dish, it balances creamy, tangy, and fresh flavors in every bite.
Ingredients
Scale
Potatoes
- 2 pounds baby gold potatoes (or red potatoes), whole and unpeeled
Seasoning and Vegetables
- 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
Dressing
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
Instructions
- Boil Potatoes: Boil the baby gold or red potatoes in a large pot of salted water for about 15-20 minutes or until they are fork-tender. Drain the potatoes and let them cool slightly.
- Smash Potatoes: Once cooled, use the back of a fork or a potato masher to gently smash the potatoes, breaking them up while keeping some texture.
- Season Potatoes: In a large bowl, combine the smashed potatoes with extra virgin olive oil, half of the sea salt, and half of the black pepper, tossing gently to coat.
- Add Vegetables: Stir in the chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers to the potato mixture, distributing evenly.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise and Dijon mustard until smooth and well combined.
- Combine Dressing and Potatoes: Pour the mayo-Dijon dressing over the potato and vegetable mixture and stir everything together until well incorporated.
- Adjust Seasoning: Taste the salad and add the remaining sea salt and black pepper as needed for optimal flavor.
- Garnish and Serve: Garnish the potato salad with additional fresh dill for a burst of color and flavor before serving.
Notes
- Use baby gold or red potatoes for best results as they hold their shape well after boiling and smashing.
- Allow potatoes to cool sufficiently before smashing to avoid them becoming too mushy.
- Adjust the mayonnaise amount if you prefer a lighter or creamier salad.
- Add chopped hard-boiled eggs for extra protein if desired.
- This salad can be made a few hours ahead and chilled to let flavors meld beautifully.
