When it comes to summer barbecues or picnics, few dishes are as beloved as potato salad. However, traditional potato salad can often feel a bit heavy or mundane. Enter the Smashed Potato Salad Recipe, a delicious twist that combines the creamy texture of your classic dish with the playful presentation of smashed potatoes. This recipe is a delightful, flavorful side that will impress your guests and keep them coming back for more!
Using baby gold or red potatoes, this recipe allows for the skins to remain on, keeping the dish nutritious and vibrant. Plus, with the addition of dill pickles, fresh herbs, and a hint of mustard, every bite offers a burst of flavor that’s sure to elevate your summer gatherings!
Why Cooks Rave About It
The Smashed Potato Salad Recipe has become a favorite among home cooks for several reasons:
– **Unique Texture**: Smashed instead of cubed, the potatoes provide a rustic feel.
– **Flavorful Ingredients**: With the addition of pickles, capers, and fresh dill, this dish is packed with flavor.
– **Easy to Customize**: This recipe can easily be adjusted to suit your taste preferences or dietary needs.
– **Perfect for Any Occasion**: Whether it’s a barbecue, picnic, or family gathering, this salad is a crowd-pleaser.
What Goes Into Smashed Potato Salad Recipe
To create this mouthwatering salad, you will need the following ingredients:
- 2 lbs baby gold potatoes or red potatoes, whole and unpeeled
- 2 tablespoons extra virgin olive oil, to drizzle
- 1 teaspoon fine sea salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 cup chopped dill pickles, or to taste
- ½ red onion, finely chopped
- 1 cup celery, about 2 sticks, finely chopped
- ½ cup fresh dill, chopped, plus more to garnish
- 1 tablespoon capers, chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
Cook’s Kit
To prepare your Smashed Potato Salad Recipe, make sure you have the following kitchen tools:
- Large pot for boiling potatoes
- Colander for draining
- Mixing bowl for combining ingredients
- Potato masher or fork for smashing potatoes
- Sharp knife and cutting board for chopping ingredients
Smashed Potato Salad Recipe — Do This Next
Step 1: Boil the Potatoes
Begin by placing the whole, unpeeled baby gold or red potatoes in a large pot. Cover them with cold water, ensuring the water level is about an inch above the potatoes. Add a pinch of salt and bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.
Step 2: Drain and Smash
Once the potatoes are cooked, drain them in a colander and let them cool slightly. Transfer the potatoes back to the pot or a large mixing bowl. Using a potato masher or fork, gently smash each potato until they have a rustic, chunky texture. Be careful not to overdo it; you want them to hold some shape.
Step 3: Prepare the Dressing
In a separate mixing bowl, combine the mayonnaise, Dijon mustard, remaining salt, and pepper. Whisk until smooth and creamy.
Step 4: Mix in the Ingredients
Add the chopped dill pickles, red onion, celery, fresh dill, and capers to the smashed potatoes. Drizzle the olive oil over the top and pour the dressing mixture over everything. Gently fold the ingredients together until everything is evenly coated.
Step 5: Chill and Serve
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. When you’re ready to serve, give the salad a gentle stir and garnish with additional fresh dill if desired.
Make It Year-Round
This Smashed Potato Salad Recipe isn’t just for summer gatherings; it’s a versatile dish that can be enjoyed year-round. Here are some ideas for making it a staple in your meal rotation:
- Serve it as a side dish during holiday gatherings.
- Pair it with grilled meats or fish during warm weather.
- Include it in lunch meal preps for a hearty addition to your week.
- Adjust the flavors to match seasonal ingredients, like adding roasted garlic or sun-dried tomatoes in the fall.
Pitfalls & How to Prevent Them
While making the Smashed Potato Salad Recipe is straightforward, there are a few common pitfalls to watch out for:
- Overcooking the Potatoes: Keep an eye on the cooking time. Overcooked potatoes can become mushy, making it harder to achieve that perfect smashed texture.
- Too Much Dressing: Start with less dressing; you can always add more if needed. You want the salad to be creamy without being overly soggy.
- Not Letting It Chill: Allowing the salad to chill not only enhances the flavors but also improves the overall texture.
- Forgetting the Garnish: Fresh herbs add a pop of color and flavor, so don’t skip the garnish!
Store, Freeze & Reheat
For those times when you have leftovers or want to make the salad ahead of time, here’s how to store, freeze, and reheat it:
The Smashed Potato Salad Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier! However, freezing is not recommended, as the texture will change upon thawing. If you need to prepare it in advance, simply make it a day or two ahead and keep it chilled until serving.
Ask & Learn
Can I use other types of potatoes for this recipe?
Absolutely! While baby gold or red potatoes are recommended for their creamy texture, you can experiment with other varieties like Yukon Gold or even fingerling potatoes. Just adjust the cooking time as needed.
How can I make this salad vegan?
To make a vegan version of the Smashed Potato Salad Recipe, substitute the mayonnaise with a plant-based alternative and ensure the Dijon mustard doesn’t contain any non-vegan ingredients.
What can I serve this salad with?
This salad pairs wonderfully with grilled meats, sandwiches, or as part of a larger buffet spread. It’s also perfect alongside a refreshing Pesto Potato Salad for a delicious potato-themed feast!
Can I add other ingredients?
Definitely! Feel free to customize your salad with ingredients like cooked bacon, hard-boiled eggs, or even roasted vegetables for added flavor and texture.
Because You Liked This
If you enjoyed the Smashed Potato Salad Recipe, you may also love these dishes:
- Potato Leek Soup – A comforting bowl of creamy goodness.
- Pesto Potato Salad – A fresh and vibrant twist on potato salad.
Final Bite
The Smashed Potato Salad Recipe combines simplicity with vibrant flavors, making it an ideal addition to any meal. With its unique texture and customizable ingredients, this salad is sure to become a favorite in your recipe repertoire. Whether served at a summer picnic or as a comforting side dish during colder months, it’s a dish that celebrates the humble potato in all its glory. So, gather your ingredients, embrace your creativity, and enjoy a bowl of this deliciousness today!
Smashed Potato Salad Recipe
Ingredients
For the Salad:
- 2 lbs baby gold potatoes or red potatoes whole and unpeeled
- 2 tablespoons extra virgin olive oil to drizzle
- 1 teaspoon fine sea salt divided
- ½ teaspoon freshly ground black pepper divided
- 1 cup chopped dill pickles or to taste
- ½ red onion finely chopped
- 1 cup celery about 2 sticks, finely chopped
- ½ cup fresh dill chopped, plus more to garnish
- 1 tablespoon capers chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
Instructions
Directions:
- Step 1: Boil the Potatoes - Place the whole, unpeeled baby gold or red potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then simmer for about 15-20 minutes until fork-tender.
- Step 2: Drain and Smash - Drain the potatoes and let cool slightly. Smash each potato with a masher or fork until chunky, being careful not to overdo it.
- Step 3: Prepare the Dressing - In a mixing bowl, whisk together the mayonnaise, Dijon mustard, remaining salt, and pepper until smooth.
- Step 4: Mix in the Ingredients - Add the dill pickles, red onion, celery, fresh dill, and capers to the smashed potatoes. Drizzle olive oil and pour the dressing over. Gently fold until evenly coated.
- Step 5: Chill and Serve - Cover and refrigerate for at least 30 minutes. Stir gently before serving and garnish with fresh dill if desired.
Equipment
- Large pot for boiling potatoes
- Colander for draining
- Mixing bowl for combining ingredients
- Potato masher or fork for smashing potatoes
- Sharp knife and cutting board for chopping ingredients
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, use plant-based mayonnaise.
- Experiment with different types of potatoes for varied textures.
