Potato salad is a classic side dish that can elevate any meal. This smashed potato salad, with its creamy dressing, fresh herbs, and crunchy textures, brings something unique to the table. Instead of the typical cubed potatoes, this recipe uses whole baby gold (or red) potatoes that are boiled, smashed, and combined with a flavorful mix of pickles, onions, celery, and fresh dill. The addition of Dijon mustard and capers gives it a tangy punch, while the mayo creates a smooth and creamy base. Whether it’s a summer BBQ, a picnic, or just a family dinner, this potato salad is a crowd-pleaser that never goes out of style.
Why You’ll Love This Recipe
This smashed potato salad is the perfect balance of creamy and tangy with a bit of crunch. Unlike traditional potato salads, the smashed potatoes provide a rustic, hearty texture that pairs beautifully with the creamy dressing. The combination of dill pickles, red onion, celery, and capers adds layers of flavor and texture that make each bite exciting. With simple ingredients and easy steps, this recipe is perfect for a busy cook who still wants to impress. Plus, it’s versatile enough to be enjoyed on its own or served alongside grilled meats or sandwiches. It’s a refreshing twist on a beloved dish that’s sure to become a new favorite!
Ingredients
- Baby gold potatoes (or red potatoes), whole and unpeeled
- Extra virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- Chopped dill pickles
- Red onion, finely chopped
- Celery, finely chopped
- Fresh dill, chopped, plus more for garnish
- Capers, chopped
- Mayonnaise
- Dijon mustard
Variations
There are plenty of ways to make this smashed potato salad your own! Here are a few variations to consider:
- Add Protein: You can mix in some cooked bacon, grilled chicken, or even hard-boiled eggs for extra richness and protein.
- Spicy Kick: Add a touch of hot sauce or some finely chopped jalapeños for a spicy twist.
- Herb Swap: Instead of dill, you can try using parsley, tarragon, or chives for a different flavor profile.
- Vegan Version: Substitute the mayonnaise with a dairy-free version, and swap the Dijon mustard for a vegan variety to make it fully plant-based.
- Add Avocado: For a creamy texture boost, add some diced avocado to the salad.
How to Make the Recipe
Step 1: Boil the Potatoes
Start by placing the whole baby potatoes in a large pot and covering them with water. Add a pinch of salt, bring the water to a boil, and cook the potatoes until they are tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes and let them cool slightly.
Step 2: Smash the Potatoes
Once the potatoes are cool enough to handle, gently smash them with the back of a fork or potato masher. The goal is to break them into large chunks, not mash them into a puree. Leave some skins intact for extra texture.
Step 3: Prepare the Salad Base
In a large mixing bowl, combine the smashed potatoes with the chopped dill pickles, red onion, celery, fresh dill, and capers. Toss everything gently to mix evenly.
Step 4: Make the Dressing
In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth. Season with the remaining salt and black pepper. Pour the dressing over the potato mixture and stir until everything is well coated.
Step 5: Chill and Serve
Cover the salad and refrigerate it for at least an hour before serving. This allows the flavors to meld together. Garnish with extra fresh dill before serving.
Tips for Making the Recipe
- Use Fresh Potatoes: For the best texture and flavor, use fresh, firm baby gold or red potatoes. Avoid waxy potatoes, as they can become mushy.
- Don’t Over-Salt the Water: You can salt the water while boiling the potatoes, but be mindful not to add too much. The dressing will also have salt.
- Let It Chill: This potato salad tastes even better after sitting for a while, as it allows the flavors to develop.
- Smash Gently: Don’t over-smash the potatoes. A few rough smashes will provide the perfect texture.
How to Serve
This smashed potato salad can be served chilled or at room temperature. It pairs wonderfully with grilled meats, BBQ chicken, burgers, or a fresh green salad. It’s also great as a standalone dish for picnics or potlucks. For a creative twist, serve it alongside roasted vegetables or as a topping for a sandwich.
Make Ahead and Storage
Storing Leftovers
Leftover smashed potato salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
Freezing
It’s not recommended to freeze potato salad, as the texture of the potatoes and mayonnaise may change upon thawing. However, you can prepare the potatoes in advance, store them in the fridge, and finish the salad the day you plan to serve it.
Reheating
If you prefer the salad at room temperature, remove it from the fridge about 30 minutes before serving. Avoid reheating it in the microwave, as it could make the potatoes too soft and soggy.
FAQs
1. Can I use different potatoes for this recipe?
Yes, you can use any small waxy potatoes, such as red potatoes or fingerling potatoes, for this recipe.
2. How do I prevent the potatoes from becoming too mushy?
Don’t over-mash the potatoes; leave them slightly chunky for the best texture.
3. Can I make this recipe ahead of time?
Yes, it’s best to make this potato salad ahead of time and chill it for at least an hour before serving.
4. Can I add bacon to this salad?
Yes, bacon would be a delicious addition! Just crumble some crispy bacon into the salad for extra flavor.
5. Can I substitute the mayonnaise for something else?
Yes, you can use Greek yogurt, sour cream, or a dairy-free mayo if you prefer.
6. What can I use instead of Dijon mustard?
You can use yellow mustard or even a little bit of horseradish for a different kick.
7. Is this recipe suitable for vegetarians?
Yes, this smashed potato salad is vegetarian-friendly.
8. How long will the salad keep in the fridge?
The salad will stay fresh for about 3 days in the refrigerator.
9. Can I make the salad spicier?
Yes, you can add hot sauce or chopped jalapeños to give it a spicy kick.
10. Can I use fresh herbs instead of dried?
Yes, fresh dill is the best option, but you can use dried dill if fresh isn’t available. Just reduce the amount by about half.
Conclusion
This smashed potato salad offers a delicious and fresh twist on a classic dish. With its creamy texture, tangy flavors, and crunchy additions, it’s the perfect side dish for any occasion. Easy to make, customizable, and packed with flavor, this recipe is sure to be a hit at your next meal or gathering. So gather your ingredients, follow the simple steps, and enjoy a potato salad that’s a step above the rest!
PrintSmashed Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic and tangy twist on traditional potato salad, this smashed potato salad is packed with fresh dill, crunchy pickles, and a creamy dressing. Perfect for a barbecue or a picnic, this hearty side dish is sure to impress.
Ingredients
- 2 pounds baby gold potatoes (or red potatoes), whole and unpeeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup chopped dill pickles
- 1/4 red onion, finely chopped (about 1/2 cup)
- 1/2 cup celery, finely chopped (about 2 stalks)
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 1/2 tablespoons capers, chopped
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
Instructions
- Boil the baby gold or red potatoes in a large pot of salted water for about 15-20 minutes or until they are fork-tender. Drain the potatoes and let them cool slightly.
- Once cooled, use the back of a fork or a potato masher to gently smash the potatoes.
- In a large bowl, combine the smashed potatoes with olive oil, salt, and pepper.
- Add the chopped dill pickles, red onion, celery, fresh dill, and capers to the potatoes.
- In a separate small bowl, whisk together mayonnaise and Dijon mustard. Add this mixture to the potatoes and stir until everything is evenly combined.
- Taste and adjust seasoning with extra salt and pepper if needed.
- Garnish with more fresh dill before serving.
Notes
- For a creamier texture, you can add more mayonnaise or sour cream.
- This salad can be made ahead of time; just store it in an airtight container in the fridge for up to 2 days.
- Feel free to swap the dill pickles for sweet pickles if you prefer a sweeter taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American