This Smashed Potato Salad is a delightful take on the classic, combining crispy oven-baked potatoes with a creamy, tangy dressing and crunchy, fresh add-ins. It features baby potatoes smashed and roasted to golden perfection, then tossed with dill pickles, red onion, celery, capers, and fragrant fresh dill. The rich mayonnaise-Dijon dressing ties it all together, creating a side dish that’s vibrant, texturally satisfying, and packed with flavor. Perfect for gatherings, barbecues, or a weeknight treat.
Crispy Smashed Potato Salad with Dill & Dijon
6
servings15
minutes1
hour300
kcalIngredients
1 tsp fine sea salt (divided or to taste)
2 Tbsp extra virgin olive oil (for drizzling)
2 lb baby gold or red potatoes, whole and unpeeled
½ tsp freshly ground black pepper (divided)
1 cup chopped dill pickles (or 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 for garnish)
1½ Tbsp capers, chopped
½ cup mayonnaise
1½ Tbsp Dijon mustard
Directions
- Cook the Potatoes:
– Bring a large pot of water to a boil. Add potatoes and cook for 25–30 minutes, or until fork-tender. Drain well. - Smash the Potatoes:
– Preheat oven to 450°F (232°C). Place the drained potatoes on a parchment-lined baking sheet. Gently smash each potato to about ½-inch thickness using a potato masher or bottom of a jar. - Season and Bake:
– Drizzle smashed potatoes with olive oil and sprinkle with half the salt and pepper. Bake for 15 minutes. Flip, drizzle again with oil, and season with remaining salt and pepper. Bake another 12–15 minutes, until crispy and golden. Let cool slightly. - Prepare the Salad Base:
– In a large bowl, combine the cooled potatoes with chopped pickles, red onion, celery, dill, and capers. - Make the Dressing:
– In a small bowl, whisk together the mayonnaise and Dijon mustard. Pour over the salad and gently toss to combine. The potatoes will break up slightly—this adds to the creamy, rustic texture. - Serve and Garnish:
– Top with more fresh dill if desired. Serve warm, at room temperature, or chilled.
Notes
- Make Ahead:
Roast the potatoes and chop all other ingredients ahead of time. Combine with dressing just before serving to maintain texture. - Add Brightness:
For extra zing, stir a teaspoon of pickle brine or lemon juice into the dressing. - Customize It:
Add sliced boiled eggs, bacon bits, or even roasted chickpeas for extra protein or crunch.
This Smashed Potato Salad stands out for its texture and depth of flavor. The crispy bits from the roasted potatoes contrast beautifully with the creamy dressing and crunchy vegetables. It’s a dish that feels both comforting and sophisticated—ideal for picnics, potlucks, or as a unique side for grilled meats or sandwiches.
