Smashed Potato Salad Recipe
Recipe Overview
Overview
Smashed Potato Salad is a fun and flavorful twist on traditional potato salad. The process begins with boiling small gold or red potatoes until they’re fork-tender, then smashing them down to create a crispy exterior. This method not only enhances the texture but also allows for more surface area to absorb the delicious dressing. The addition of fresh celery and red onion provides a satisfying crunch, while pickles and dill bring a burst of flavor that elevates the dish.
The dressing, made simply with mayonnaise and Dijon mustard, is creamy yet light, perfectly complementing the potatoes without overwhelming them. This salad is not just a side dish; it’s a crowd-pleaser that pairs beautifully with grilled meats or can stand alone as a satisfying meal. It’s ideal for summer gatherings, potlucks, or even a cozy family dinner.
One of the best aspects of this recipe is its versatility. You can easily customize it by adding ingredients like hard-boiled eggs or different herbs based on your preferences. The flavors meld beautifully, making it a dish that tastes even better the next day. Whether served warm or chilled, this Smashed Potato Salad is sure to impress your guests and become a staple at your gatherings.
Recipe Details
Steps & Tips
Scrub small gold or red potatoes clean and cut off any weird parts, leaving the skins on.
Transfer the potatoes to a pot and add enough water to cover them. Bring to a boil, then reduce heat to a low boil and cook for about 25 minutes.
Drain the potatoes when they are easily pierced with a fork.
Cover a large rimmed baking sheet with parchment paper and drizzle with extra virgin olive oil.
Transfer the hot potatoes to the prepared baking sheet, spacing them out evenly.
Use the back of a large mason jar or a potato masher to press the potatoes down to about 1/2 inch thickness.
Tip: Smash the potatoes while they are still warm for easier mashing.
Drizzle the smashed potatoes with more olive oil and season with salt and freshly cracked black pepper.
Set the potatoes in a preheated oven at 450°F and bake for 15 minutes.
Remove the potatoes from the oven and flip them to promote even browning.
Tip: Flipping the potatoes halfway helps promote even browning.
Return the potatoes to the oven and bake for another 12 to 15 minutes until crisp and golden.
Tip: Do not peel the potatoes to retain flavor.
Set the potatoes aside to cool, transferring them to a different baking sheet to speed up cooling.
Chop fresh celery for the salad.
Tip: Chop celery finely to add flavor without being overpowering.
Chop red onion finely to add flavor without overpowering.
Chop pickles to add crunch and tang to the salad.
Tip: Add extra pickles for a special crunch and tang.
Chop fresh dill and add it to the salad.
Coarsely chop capers and add them to the salad.
Tip: Capers are optional but can be a secret ingredient for added flavor.
Mix real mayo and Dijon mustard together for the dressing.
Tip: Using warm potatoes in the salad is fine for mixing.
Break up the cooled potatoes and put them into a large mixing bowl.
Chop the potatoes coarsely with a knife.
Add the rest of the salad ingredients to the bowl.
Tip: The salad tastes better as the flavors meld in the fridge.
Use a spatula to gently mix the potatoes until evenly coated with dressing.
Transfer the salad to a different dish for a nicer presentation.
Serve the salad warm or cold.
Tip: Serve the salad warm or cold, depending on preference.
Tip: Smashed potatoes in the oven add an extra layer of flavor.
Ingredients
Ingredient: Dairy
→ Substitution: Vegan Mayonnaise
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Smashed potatoes retain their skins, adding flavor and texture to the salad.
- •Using fresh dill enhances the flavor profile of the potato salad.
- •The salad can be served warm or cold, making it versatile for different occasions.
- •Capers add a unique tang and crunch to the salad.
