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

Scale

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

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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.