Instructions

• Preheat the oven to 450°F. Meanwhile, place 2 lb baby gold potatoes (or red potatoes), whole and unpeeled, in a large pot and cover with cold water. Bring to a boil, then reduce to a gentle simmer and cook 25–30 minutes, or until a knife easily pierces the potatoes. Drain well.
• Line a rimmed baking sheet with parchment paper. Arrange the drained potatoes on the sheet, leaving space between them. Use a potato masher or the bottom of a mason jar to gently smash each potato to an even thickness of about 1/2 inch.
• Drizzle about 1 Tbsp extra virgin olive oil over the smashed potatoes and sprinkle with half of the 1 tsp fine sea salt and half of the 1/2 tsp freshly ground black pepper. Bake at 450°F for 15 minutes.
• Remove the sheet from the oven, flip each potato, drizzle with the remaining 1 Tbsp olive oil, and sprinkle with the remaining salt and pepper. Return to the oven and bake 12–15 minutes more, or until the potatoes are crisp and golden at the edges. Remove and let cool until just warm or room temperature.
• Transfer the cooled potatoes to a large mixing bowl. Add 1 cup chopped dill pickles, 1/4 red onion (about 1/2 cup) finely chopped, 1/2 cup celery (about 2 sticks) finely chopped, 1/4 cup chopped fresh dill, and 1 1/2 Tbsp chopped capers.
• In a small bowl, stir together 1/2 cup mayonnaise and 1 1/2 Tbsp Dijon mustard until smooth. Pour the dressing over the potato mixture and gently toss to combine; the potatoes will break up slightly, which is desirable for texture.
• Taste and adjust seasoning if desired. Garnish with additional fresh dill and serve.