Smashed Potato Salad Recipe
When the weather warms up, there’s nothing quite like a refreshing potato salad to accompany your favorite grilled dishes or serve at a picnic. This Smashed Potato Salad Recipe brings a fun twist to the classic dish, combining the creaminess of mayonnaise with the crunch of fresh vegetables and the briny flavor of dill pickles. Made with baby gold or red potatoes, this salad is not only easy to prepare but also a guaranteed crowd-pleaser. Let’s dive into what makes this recipe special and how you can whip it up in no time.
What Makes This Recipe Special
This Smashed Potato Salad stands out for several reasons. Firstly, it uses whole, unpeeled baby gold or red potatoes, which retain their creamy texture and rich flavor when smashed, rather than diced. The combination of creamy mayonnaise and tangy Dijon mustard creates a luscious dressing that clings to the potatoes and veggies beautifully. Adding dill pickles and fresh dill gives the salad a zesty kick, while the capers introduce a subtle brininess that elevates each bite. This recipe is perfect for summer gatherings, barbecues, or even a casual family dinner.
Ingredient Breakdown
- 2 lb baby gold potatoes or red potatoes – These small potatoes are perfect for smashing and have a delightful flavor.
- 2 Tbs extra virgin olive oil – A drizzle enhances the potatoes’ flavor and adds a nice richness.
- 1 tsp fine sea salt, divided – Essential for seasoning the potatoes and dressing.
- Freshly ground black pepper, divided – Adds a touch of warmth and depth to the salad.
- 1 cup chopped dill pickles – Provides a tangy crunch that complements the creamy potatoes.
- ½ cup red onion, finely chopped – Adds a sharp flavor and beautiful color.
- ½ cup celery, finely chopped – Brings a refreshing crunch to the mix.
- ½ cup fresh dill, chopped – Infuses the salad with a bright, herbal note.
- 1 Tbsp capers, chopped – Offers a salty, briny flavor that enhances the overall profile.
- 1 cup mayonnaise – Forms the creamy base of the dressing.
- 1 Tbsp Dijon mustard – Adds a subtle tang and depth to the dressing.
Tools & Equipment Needed
- Large pot – For boiling the potatoes until tender.
- Colander – To drain the potatoes after cooking.
- Mixing bowl – For combining all the ingredients.
- Potato masher or fork – To smash the potatoes to your desired consistency.
- Knife and cutting board – For chopping vegetables and pickles.
- Measuring cups and spoons – To ensure accurate ingredient amounts.
Smashed Potato Salad Recipe in Steps
Step 1: Boil the Potatoes
Begin by placing the whole baby gold or red potatoes in a large pot. Fill the pot with water until the potatoes are covered by at least an inch. Add a pinch of salt and bring to a boil. Once boiling, reduce heat to medium and let simmer for about 15–20 minutes, or until the potatoes are fork-tender.
Step 2: Drain and Cool
Once cooked, drain the potatoes using a colander and let them cool for a few minutes. You want them warm but not so hot that you can’t handle them.
Step 3: Smash the Potatoes
Transfer the slightly cooled potatoes back into the pot or a large mixing bowl. Using a potato masher or a fork, gently smash the potatoes. You want them to break apart but still hold some of their shape—aim for a rustic texture.
Step 4: Prepare the Dressing
In a separate mixing bowl, combine the mayonnaise, Dijon mustard, 1 tablespoon of olive oil, ½ teaspoon of fine sea salt, and ½ teaspoon of freshly ground black pepper. Mix well until smooth and creamy.
Step 5: Combine Ingredients
To the smashed potatoes, add the chopped dill pickles, red onion, celery, fresh dill, and capers. Pour the dressing over the potato mixture and gently fold everything together until the potatoes are evenly coated in the creamy dressing.
Step 6: Season to Taste
Taste the potato salad and adjust the seasoning if necessary. You may want to add more salt, pepper, or even more pickles depending on your preference.
Step 7: Chill and Serve
Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it another gentle stir and garnish with additional fresh dill if desired.
Seasonal Adaptations
- Spring – Incorporate blanched asparagus or peas for a vibrant touch.
- Summer – Add diced tomatoes or corn for a burst of sweetness.
- Fall – Mix in roasted butternut squash cubes for a seasonal twist.
- Winter – Include chopped apples for a sweet crunch and a festive flair.
Flavor Logic
The magic of this Smashed Potato Salad Recipe lies in the balance of flavors and textures. The creamy mayonnaise and tangy Dijon mustard create a rich base that is lifted by the crunch of celery and the piquant notes of red onion. Dill pickles and capers add a delightful brininess that contrasts beautifully with the soft potatoes. The fresh dill not only enhances the flavor but also adds a burst of color, making the dish as pleasing to the eyes as it is to the palate.
Storage Pro Tips
To keep your Smashed Potato Salad fresh and flavorful, store it in an airtight container in the refrigerator. It’s best enjoyed within 3 to 5 days after making. If you find that the salad thickens a bit as it sits, simply stir in a tablespoon or two of mayonnaise or olive oil before serving to bring back its creamy consistency.
Ask & Learn
Can I use different types of potatoes for this recipe?
Absolutely! While baby gold and red potatoes are ideal for their creamy texture, you can use Yukon golds or even fingerling potatoes. Just ensure they are small enough to smash easily.
How can I make this salad vegan?
To make a vegan version of this Smashed Potato Salad, substitute the mayonnaise with a vegan mayonnaise alternative and ensure that the Dijon mustard is also vegan-friendly.
Can I add other vegetables to the salad?
Yes! Feel free to get creative. Chopped bell peppers, green onions, or even roasted garlic can add additional flavor and texture to the salad.
Is this salad suitable for meal prep?
Definitely! This potato salad holds up well in the fridge, making it an excellent option for meal prep. Just be sure to store it in an airtight container for optimal freshness.
The Last Word
This Smashed Potato Salad Recipe is a delightful twist on a classic dish, perfect for gatherings and everyday meals alike. With its creamy dressing, crunchy vegetables, and vibrant flavors, it’s bound to become a family favorite. Whether served alongside grilled meats or as part of a picnic spread, this salad is sure to impress. So grab your ingredients, gather your loved ones, and enjoy a delicious bowl of summer goodness!
Smashed Potato Salad Recipe
Ingredients
Equipment
Method
- Begin by placing the whole baby gold or red potatoes in a large pot. Fill the pot with water until the potatoes are covered by at least an inch. Add a pinch of salt and bring to a boil. Once boiling, reduce heat to medium and let simmer for about 15–20 minutes, or until the potatoes are fork-tender.
- Once cooked, drain the potatoes using a colander and let them cool for a few minutes. You want them warm but not so hot that you can’t handle them.
- Transfer the slightly cooled potatoes back into the pot or a large mixing bowl. Using a potato masher or a fork, gently smash the potatoes. You want them to break apart but still hold some of their shape—aim for a rustic texture.
- In a separate mixing bowl, combine the mayonnaise, Dijon mustard, 1 tablespoon of olive oil, ½ teaspoon of fine sea salt, and ½ teaspoon of freshly ground black pepper. Mix well until smooth and creamy.
- To the smashed potatoes, add the chopped dill pickles, red onion, celery, fresh dill, and capers. Pour the dressing over the potato mixture and gently fold everything together until the potatoes are evenly coated in the creamy dressing.
- Taste the potato salad and adjust the seasoning if necessary. You may want to add more salt, pepper, or even more pickles depending on your preference.
- Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it another gentle stir and garnish with additional fresh dill if desired.
Notes
- For a vegan version, substitute mayonnaise with vegan mayo.
- Feel free to add other vegetables like bell peppers or green onions for extra flavor.
- Store in an airtight container for 3 to 5 days for best freshness.
