If you’re on the hunt for a dish that brings comfort, crunch, and a splash of tangy brightness all in one bowl, this Smashed Potato Salad Recipe is your new best friend. Imagine tender baby potatoes smashed into delightful little discs, baked until crispy on the edges, then tossed with crunchy celery, briny capers, zesty Dijon, and the fresh pop of dill pickles. This salad is not just a side—it’s a celebration of textures and flavors that feels both nostalgic and refreshingly unique. Whether for a picnic, a potluck, or just elevating your weeknight dinner, this recipe is bound to become a cherished staple in your kitchen.
Ingredients You’ll Need
The magic of this Smashed Potato Salad Recipe lies in its simple yet thoughtfully chosen ingredients. Each element is essential, contributing brightness, crunch, creaminess, or that irresistible crispy texture that makes this salad sing.
- 2 lb baby gold potatoes: Their natural sweetness and creamy texture form the salad’s hearty base.
- 2 Tbsp extra virgin olive oil: Drizzled over the potatoes for a golden, crisp finish when baked.
- 1 tsp fine sea salt: Enhances all the flavors naturally—split to season both before and after baking.
- ½ tsp freshly ground black pepper: Adds just the right pop of gentle heat.
- 1 cup chopped dill pickles: Brings nourishing acidity and crunch, lifting the entire salad.
- ¼ red onion (about ½ cup, finely chopped): Offers a subtle sharpness and beautiful color contrast.
- ½ cup celery (about 2 sticks, finely chopped): Adds crisp texture with a fresh, green note.
- ¼ cup fresh dill (chopped, plus extra to garnish): Herbaceous brightness that complements the creamy dressing perfectly.
- 1 ½ Tbsp capers (chopped): Slightly salty and tangy, these little bursts add complexity and depth.
- ½ cup mayonnaise: Creates the luscious, creamy base of the dressing that binds everything together.
- 1 ½ Tbsp Dijon mustard: Adds a smooth, bold, and slightly spicy character to the salad.
How to Make Smashed Potato Salad Recipe
Step 1: Boil the Potatoes to Tenderness
Start by preheating your oven to 450°F. Bring a large pot of water to a rolling boil and add the baby potatoes whole and unpeeled. Simmer gently for about 25 to 30 minutes until each potato is tender enough to be easily pierced with a knife. Remember, smaller potatoes cook faster while bigger ones may need a touch more time. This tenderness is crucial as it lets the potatoes smash easily without turning mushy.
Step 2: Gently Smash the Potatoes
Drain the potatoes thoroughly and place them on a rimmed sheet pan lined with parchment paper to prevent sticking. Use a potato masher or even the bottom of a sturdy mason jar to carefully press down each potato until it’s about half an inch thick. The goal here is to keep the potatoes in one piece with some cracking but maintaining that lovely rustic look.
Step 3: Season and Bake for Crisp Perfection
Drizzle half the olive oil over the smashed potatoes and sprinkle with half of the salt and pepper. Slide the pan into your preheated oven and bake for 15 minutes. Afterward, flip each potato over, drizzle with the rest of the oil, and season again with the remaining salt and pepper. Bake for an additional 12 to 15 minutes or until the edges turn golden and perfectly crisp. Then, let them cool just enough so they’re warm or room temperature—this makes tossing the salad easier without the potatoes falling apart too much.
Step 4: Combine the Fresh Ingredients
Transfer your perfectly baked potatoes to a large mixing bowl. Add the chopped dill pickles, finely diced red onion, celery, fresh dill, and capers. These fresh and tangy ingredients create a contrast that balances the creamy and crispy elements beautifully.
Step 5: Make and Toss with the Dressing
In a small bowl, mix together the mayonnaise and Dijon mustard until smooth and creamy. Pour the dressing over the potato mixture and gently toss everything together, allowing the potatoes to break up just a bit, which gives the salad a wonderful texture. Top with some extra dill for a fresh, vibrant touch and you’re ready to dive in!
How to Serve Smashed Potato Salad Recipe
Garnishes
Fresh dill sprigs or a sprinkle of finely chopped fresh herbs really bring this dish to life, adding a burst of color and herbal aroma. For an extra layer of flavor and crunch, toasted sliced almonds or a handful of crispy fried onions can be irresistible toppings as well.
Side Dishes
This smashed potato salad pairs wonderfully with grilled meats, especially barbecue chicken or steak. It also complements roasted vegetables or a fresh garden salad, making it a versatile component for a picnic or summer cookout spread.
Creative Ways to Present
Serve this salad in a rustic wooden bowl for a warm, homey feel or layer it in a glass trifle dish to show off those crispy edges and colorful mix-ins. For an elegant touch, portion it onto individual plates and garnish each with capers and dill sprigs to impress your guests.
Make Ahead and Storage
Storing Leftovers
Your smashed potato salad stays fresh in an airtight container in the refrigerator for up to three days. Keep it chilled and toss gently before serving to refresh the texture and distribute the dressing evenly.
Freezing
Because of the mayonnaise-based dressing, freezing this salad is not recommended. The texture of the potatoes and the creamy elements can become watery or separate upon thawing, which takes away from that perfect bite.
Reheating
If you prefer your salad slightly warmed, gently heat just the potatoes in a skillet with a touch of olive oil to crisp them up again before combining with fresh salad ingredients and dressing. Avoid microwaving the entire salad to keep textures lively.
FAQs
Can I use other types of potatoes for this Smashed Potato Salad Recipe?
Absolutely! While baby gold or red potatoes offer great texture and flavor, fingerlings or small Yukon golds also work well. Just adjust boiling time as needed to ensure tenderness.
Is there a way to make this recipe vegan?
You can swap the mayonnaise with a vegan alternative and ensure the Dijon mustard is vegan-friendly. The rest of the ingredients are naturally plant-based, making this an easy swap.
How can I make this salad less tangy if pickles and capers are too strong?
Try reducing the amount of pickles and capers slightly, or soaking the capers in water before chopping to mellow their flavor. You can also balance tanginess by adding a pinch of sugar to the dressing.
Can I prepare the potatoes in advance?
Yes, you can boil and smash the potatoes a day ahead and refrigerate them. Reheat briefly in the oven to crisp before assembling the salad with fresh ingredients and dressing.
What’s the best way to serve this salad at a party?
Serve in a pretty bowl with small serving spoons and provide some crusty bread or crackers alongside. It’s a great finger-food-style dish for casual gatherings.
Final Thoughts
This Smashed Potato Salad Recipe is a shining example of how simple ingredients, when combined with care and a little creativity, can transform into a show-stopping dish. It’s the perfect blend of crispy edges, creamy dressing, and fresh, bright add-ins that will have everyone asking for seconds. Trust me, once you make this, it won’t just be a recipe—it’ll be a beloved tradition.
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Smashed Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
This vibrant Smashed Potato Salad combines tender roasted baby potatoes with a tangy, creamy dressing made from mayo and Dijon mustard. Enhanced with pickles, fresh dill, capers, celery, and red onion, this salad offers a perfect blend of crisp textures and bright flavors. Easy to make and ideal for gatherings or weeknight dinners, it is served warm or at room temperature for optimum taste.
Ingredients
Potatoes
- 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)
Salad Mix-ins
- 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)
Dressing
- ½ cup mayonnaise
- 1 ½ Tbsp dijon mustard
Instructions
- Boil Potatoes: Preheat the oven to 450°F. Bring a large pot of water to a rolling boil and add the baby potatoes. Simmer gently for 25-30 minutes, or until they are tender and can be easily pierced with a knife. Drain thoroughly.
- Smash Potatoes: Transfer the drained potatoes to a rimmed baking sheet lined with parchment paper. Using a potato masher or the bottom of a mason jar, gently press each potato to an even thickness of about ½-inch, being careful not to completely break them apart.
- Roast Potatoes: Drizzle the smashed potatoes with half of the olive oil, then season with half of the sea salt and black pepper. Roast at 450°F for 15 minutes. Carefully flip each potato, drizzle with the remaining olive oil, and season with the remaining salt and pepper. Continue roasting for another 12-15 minutes until golden and crispy on the edges. Remove from oven and allow to cool to just warm or room temperature.
- Combine Salad Ingredients: Transfer the roasted potatoes to a mixing bowl. Add chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers to the bowl.
- Prepare Dressing and Toss: In a small bowl, whisk together mayonnaise and Dijon mustard until smooth. Pour the dressing over the potato mixture and gently toss to combine, allowing the potatoes to break up slightly for texture. Garnish with additional fresh dill if desired and serve.
Notes
- Use baby gold or red potatoes for best results as they hold their shape well when smashed.
- To speed up boiling time, use smaller potatoes or cut larger ones in half before boiling.
- This salad is delicious served warm or at room temperature and pairs well with grilled meats or as a standalone light meal.
- Adjust the amount of dill and pickles to taste for more pronounced tanginess.
- For a healthier twist, substitute mayonnaise with Greek yogurt, though it will change the flavor slightly.
