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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.