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
Scale
- 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