Smashed Potato Salad Recipe
This Smashed Potato Salad is a fun twist on a classic! Creamy, flavorful, and perfect for summer gatherings.
Servings: 4 servings
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.