Smashed Potato Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
294 kcal
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Course
Side Dish
Smashed Potato Salad Recipe
Description
In this recipe, baby gold or red potatoes are boiled until easily pierced, then gently smashed to about half-inch thickness and baked to develop crisped edges and a golden color. This baking step adds textural contrast to the soft interior. The baked potatoes are then cooled and mixed with chopped dill pickles, finely chopped red onion and celery, fresh dill, and capers for bright, savory elements.
The dressing combines mayonnaise and Dijon mustard, binding the ingredients with creamy tang. Black pepper and salt season both the potatoes and the salad. The blend of creamy, crunchy, and briny flavors makes it a satisfying side dish.
Variations can include fresh herbs such as parsley or chives and a touch of paprika for subtle spice. The mayonnaise component can be partially replaced by Greek yogurt for a lighter version.
Ingredients
- 2 lb gold potato or red potatoes, whole and unpeeled, baby size
- 2 Tbsp extra virgin olive oil to drizzle
- 1 tsp salt divided or added to taste, fine sea salt
- ½ tsp black pepper divided, freshly ground
- 1 cup dill pickles or added to taste, chopped
- ¼ red onion about ½ cup, finely chopped
- ½ cup celery about 2 sticks, finely chopped
- ¼ cup dill chopped, plus more to garnish, fresh
- 1 ½ Tbsp capers chopped
- ½ cup mayonnaise
- 1 ½ Tbsp Dijon mustard
Instructions
- Preheat the oven to 450°F. Bring a pot of water to a boil and add 2 lbs of baby potatoes. Return to a boil and simmer gently for 25-30 minutes, or until the potatoes are tender and can be easily pierced with a knife. The exact timing will vary based on the size of the potatoes.
- Drain the potatoes well and transfer them to a rimmed sheet pan lined with parchment paper. Use a potato masher or the bottom of a mason jar to gently smash each potato to an even ½-inch thickness.
- Drizzle the smashed potatoes with oil and season with half of the salt and pepper. Bake at 450°F for 15 minutes. Flip the potatoes over and drizzle the second side with oil, then season with the remaining salt and pepper. Bake for an additional 12-15 minutes, or until the potatoes are crisp and golden at the edges. Remove from the oven and let cool until just warm or room temperature, then transfer them to a mixing bowl.
- Add the remaining salad ingredients to the bowl: pickles, onion, celery, dill, and capers.
- In a small dish, stir together the mayonnaise and Dijon mustard. Pour the dressing over the salad and gently toss to combine. The potatoes will break up slightly as you toss them, which is perfect for texture. Garnish with more dill if desired and enjoy!
Notes
- Fresh herbs like parsley, chives, or green onions can be added for extra flavor.
- Sprinkle ½ teaspoon paprika for a mild spice addition.
- For a lighter dressing, replace part or all mayonnaise with Greek yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 294kcal | 15% |
| Carbs | 28g | |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 8mg | 3% |
| Sodium | 813mg | 34% |
| Potassium | 719mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 33mg | 37% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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