Easy Smashed Potato Salad Recipe

Remember those picnic days, the smell of charcoal in the air, and that one side dish that always disappeared first? This Smashed Potato Salad brings all those warm, fuzzy feelings back, but with a delightful twist that makes it even better. Forget the mushy, bland potato salad of yesteryear! This recipe is all about crispy edges, tender interiors, and a tangy, flavorful dressing that will have everyone asking for seconds. It’s so simple, you’ll wonder why you haven’t been making it this way all along!

Why You’ll Love Smashed Potato Salad

• Fast: Perfect for when you need a delicious side dish in a pinch.
• Easy: Minimal prep and straightforward steps mean anyone can make it.
• Giftable: Bring this to your next potluck or gathering – it’s always a hit!
• Crowd-pleasing: The crispy texture and zesty flavor appeal to everyone.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

• 2 lb baby gold potatoes, or red potatoes: These small, tender potatoes are perfect for smashing. You want them to be about bite-sized before cooking.
• 2 Tbsp extra virgin olive oil: For that lovely crispy coating on our smashed potatoes.
• 1 tsp fine sea salt, divided: Seasoning is key, and we’ll use it in two stages.
• ½ tsp freshly ground black pepper, divided: A little pepper goes a long way to enhance flavor.
• 1 cup chopped dill pickles: These add a wonderful tang and crunch.
• ¼ red onion, finely chopped: For a bit of bite and vibrant color.
• ½ cup celery, finely chopped: Adds a refreshing crunch and subtle sweetness.
• ¼ cup fresh dill, chopped, plus more to garnish: Dill is the star of the show here, bringing that classic potato salad flavor.
• 1 ½ Tbsp capers, chopped: For a briny, salty kick that complements the pickles.
• ½ cup mayonnaise: The creamy base of our dressing.
• 1 ½ Tbsp Dijon mustard: Adds a little zip and depth to the dressing.

How to Make Smashed Potato Salad

Ready to get your hands a little messy in the best way possible? Let’s do this!

1. Preheat your oven to a hot 450°F (230°C). Getting that oven nice and hot is crucial for crispy potatoes!
2. Boil those beautiful potatoes. Pop your baby potatoes into a pot, cover them with cold water, and add a good pinch of salt. Let them boil until they’re tender when you poke them with a fork, which usually takes about 25-30 minutes.
3. Drain and get them ready for smashing. Carefully drain the water from the pot and transfer the cooked potatoes to a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze!
4. Time to smash! Now for the fun part. Use the bottom of a glass or a potato masher to gently smash each potato until it’s about ½-inch thick. Don’t go crazy; we want them intact, just flattened.
5. First bake with flavor. Drizzle the smashed potatoes with half of the olive oil and sprinkle with half of the salt and pepper. Pop them into the hot oven for 15 minutes.
6. Flip and get them extra crispy. Carefully flip the potatoes over. Drizzle the remaining olive oil over them and season with the rest of the salt and pepper. Bake for another 12-15 minutes, or until they’re beautifully crisp and golden brown. I love that little bit of crispiness on the edges!
7. Let them cool a tad. Once they’re perfectly roasted, let the potatoes cool slightly on the baking sheet before transferring them to a large mixing bowl.
8. Bring on the mix-ins! Add your chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers to the bowl with the potatoes.
9. Whip up the dressing. In a separate small dish or bowl, whisk together the mayonnaise and Dijon mustard until they’re smooth and creamy.
10. Dress it up! Pour that delicious dressing over the potato mixture. Gently toss everything together to coat all the ingredients evenly. Be gentle so you don’t break up those lovely smashed potatoes too much.
11. Garnish and serve. Sprinkle with a little extra fresh dill if you like, and your incredible Smashed Potato Salad is ready to be enjoyed!

Substitutions & Additions

This recipe is fantastic as is, but don’t be afraid to play around! You can easily adapt it to your taste. If you’re out of dill pickles, a good quality sweet pickle or even chopped cornichons can work. For an extra creamy texture, you could add a spoonful of sour cream or Greek yogurt to the dressing. I sometimes like to toss in a handful of toasted sunflower seeds for an extra crunch, or a sprinkle of paprika for a little color and warmth. If you’re looking for ways to make your meals more exciting, you might also enjoy trying our Garlic Butter Steak Bites with Creamy Parmesan Shells – the flavors are amazing!

Tips for Success

A few little tricks can make this even better:

• Don’t Overcrowd the Pan: Give your potatoes enough space on the baking sheet so they can crisp up properly.
• Boil Them Just Right: Overcooked potatoes will turn to mush when you smash them. Aim for fork-tender, not falling apart.
• Cool Slightly: Letting the potatoes cool a bit before tossing prevents the dressing from becoming oily and helps the flavors meld better.
• Prep Ahead: You can boil and smash the potatoes a day in advance. Store them in an airtight container in the fridge. Toss them with the dressing ingredients just before serving for the best texture. This recipe is also a great companion to other make-ahead dishes, like our Banana Bread Cake with Cream Cheese Frosting for dessert!

How to Store Smashed Potato Salad

Leftovers are a treasure! Store your Smashed Potato Salad in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. The flavors often meld and get even better the next day, making it a perfect make-ahead dish for busy weeks. If it seems a little dry after refrigeration, you can always stir in a tiny bit more mayonnaise or a splash of milk to loosen it up before serving.

FAQs

Got questions? We’ve got answers!

• Can I use regular potatoes instead of baby potatoes? Yes, absolutely! Just make sure to cut larger potatoes into roughly 1.5-inch chunks before boiling so they cook evenly.
• Can I make this ahead of time? Yes! You can boil and smash the potatoes and prepare the dressing separately. Combine everything just before serving for the freshest taste and texture.
• Is this recipe spicy? The Dijon mustard adds a mild tang, but there’s no heat. If you like things spicy, you could add a pinch of cayenne pepper or a dash of hot sauce to the dressing. For another flavorful option, you might like our Crispy Oven-Baked KFC-Style Chicken.
• What kind of pickles are best? Dill pickles are traditional and provide a great tang. However, bread and butter pickles can offer a sweeter note if that’s more to your liking!

We hope you absolutely love this Smashed Potato Salad as much as we do! It’s a game-changer for any meal. If you enjoyed this recipe, be sure to follow us on Pinterest for more delicious ideas!

Smashed Potato Salad

This Smashed Potato Salad brings all those warm, fuzzy feelings back, but with a delightful twist that makes it even better. Forget the mushy, bland potato salad of yesteryear! This recipe is all about crispy edges, tender interiors, and a tangy, flavorful dressing that will have everyone asking for seconds.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb baby gold potatoes, or red potatoes These small, tender potatoes are perfect for smashing. You want them to be about bite-sized before cooking.
• 2 Tbsp extra virgin olive oil For that lovely crispy coating on our smashed potatoes.
• 1 tsp fine sea salt, divided Seasoning is key, and we'll use it in two stages.
• 0.5 tsp freshly ground black pepper, divided A little pepper goes a long way to enhance flavor.
• 1 cup chopped dill pickles These add a wonderful tang and crunch.
• 0.25 red onion finely chopped For a bit of bite and vibrant color.
• 0.5 cup celery Adds a refreshing crunch and subtle sweetness.
• 0.25 cup fresh dill Dill is the star of the show here, bringing that classic potato salad flavor.
• 1.5 Tbsp capers For a briny, salty kick that complements the pickles.
• 0.5 cup mayonnaise The creamy base of our dressing.
• 1.5 Tbsp Dijon mustard Adds a little zip and depth to the dressing.

Equipment

• Oven
• Large Pot
• baking sheet
• Parchment paper
• Glass or Potato Masher
• Large Mixing Bowl
• Small Dish or Bowl
• Whisk

Method

 

1. Step 1: Preheat your oven to a hot 450°F (230°C). Getting that oven nice and hot is crucial for crispy potatoes!
2. Step 2: Boil those beautiful potatoes. Pop your baby potatoes into a pot, cover them with cold water, and add a good pinch of salt. Let them boil until they're tender when you poke them with a fork, which usually takes about 25-30 minutes.
3. Step 3: Drain and get them ready for smashing. Carefully drain the water from the pot and transfer the cooked potatoes to a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze!
4. Step 4: Time to smash! Now for the fun part. Use the bottom of a glass or a potato masher to gently smash each potato until it's about ½-inch thick. Don't go crazy; we want them intact, just flattened.
5. Step 5: First bake with flavor. Drizzle the smashed potatoes with half of the olive oil and sprinkle with half of the salt and pepper. Pop them into the hot oven for 15 minutes.
6. Step 6: Flip and get them extra crispy. Carefully flip the potatoes over. Drizzle the remaining olive oil over them and season with the rest of the salt and pepper. Bake for another 12-15 minutes, or until they're beautifully crisp and golden brown. I love that little bit of crispiness on the edges!
7. Step 7: Let them cool a tad. Once they're perfectly roasted, let the potatoes cool slightly on the baking sheet before transferring them to a large mixing bowl.
8. Step 8: Bring on the mix-ins! Add your chopped dill pickles, finely chopped red onion, celery, fresh dill, and chopped capers to the bowl with the potatoes.
9. Step 9: Whip up the dressing. In a separate small dish or bowl, whisk together the mayonnaise and Dijon mustard until they're smooth and creamy.
10. Step 10: Dress it up! Pour that delicious dressing over the potato mixture. Gently toss everything together to coat all the ingredients evenly. Be gentle so you don't break up those lovely smashed potatoes too much.
11. Step 11: Garnish and serve. Sprinkle with a little extra fresh dill if you like, and your incredible Smashed Potato Salad is ready to be enjoyed!

Notes

This recipe is fantastic as is, but don't be afraid to play around! You can easily adapt it to your taste. If you're out of dill pickles, a good quality sweet pickle or even chopped cornichons can work. For an extra creamy texture, you could add a spoonful of sour cream or Greek yogurt to the dressing. I sometimes like to toss in a handful of toasted sunflower seeds for an extra crunch, or a sprinkle of paprika for a little color and warmth.

Don't Overcrowd the Pan: Give your potatoes enough space on the baking sheet so they can crisp up properly.
Boil Them Just Right: Overcooked potatoes will turn to mush when you smash them. Aim for fork-tender, not falling apart.
Cool Slightly: Letting the potatoes cool a bit before tossing prevents the dressing from becoming oily and helps the flavors meld better.
Prep Ahead: You can boil and smash the potatoes a day in advance. Store them in an airtight container in the fridge. Toss them with the dressing ingredients just before serving for the best texture.