Name: Crispy Smashed Potato Salad Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 lb baby gold potatoes (or red potatoes, whole and unpeeled); 2 Tbsp extra virgin olive oil (to drizzle); 1 tsp fine sea salt (divided or added to taste); ½ tsp freshly ground black pepper (divided); 1 cup chopped dill pickles (or added to taste); ¼ red onion (about ½ cup, finely chopped); ½ cup celery (about 2 sticks, finely chopped); ¼ cup fresh dill (chopped, plus more to garnish); 1 ½ Tbsp capers (chopped); ½ cup mayonnaise; 1 ½ Tbsp dijon mustard

Ingredients

Scale

2 lb baby gold potatoes (or red potatoes, whole and unpeeled)
2 Tbsp extra virgin olive oil (to drizzle)
1 tsp fine sea salt (divided or added to taste)
½ tsp freshly ground black pepper (divided)
1 cup chopped dill pickles (or added to taste)
¼ red onion (about ½ cup, finely chopped)
½ cup celery (about 2 sticks, finely chopped)
¼ cup fresh dill (chopped, plus more to garnish)
1 ½ Tbsp capers (chopped)
½ cup mayonnaise
1 ½ Tbsp dijon mustard

Instructions

Start by preheating your oven to 450°F. Boil a pot of water and add the 2 pounds of baby potatoes. Allow it to return to a boil and then simmer gently for 25-30 minutes, or until the potatoes are tender enough to be easily pierced with a knife. The cooking time may vary depending on the potato size.
After boiling, drain the potatoes thoroughly and place them on a rimmed baking sheet lined with parchment paper. Use a potato masher or the bottom of a mason jar to gently flatten each potato to about ½-inch thick.
Drizzle the smashed potatoes with olive oil and season with half of the salt and pepper. Bake in the preheated oven for 15 minutes. Then, flip the potatoes, drizzle the other side with oil, and season with the remaining salt and pepper. Continue baking for an additional 12-15 minutes until the edges are crispy and golden. Once done, remove from the oven and let them cool until they are warm or at room temperature, then transfer to a mixing bowl.
In the bowl, incorporate the remaining salad ingredients: pickles, onion, celery, dill, and capers.
In a separate small bowl, combine the mayonnaise and Dijon mustard. Pour this dressing over the salad and gently mix to combine. The potatoes will break apart slightly as you mix, which adds to the texture. If desired, garnish with additional dill and enjoy!

Notes

TECHNIQUE TIP: Drizzle potatoes with extra virgin olive oil before baking for a crispy finish.

STORAGE: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

SUBSTITUTION: Use Greek yogurt mixed with mayonnaise for a lighter dressing option.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baked

Nutrition

Calories: 294 kcal
Sugar: 2 g
Sodium: 813 mg
Fat: 19 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0.03 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 8 mg