Ingredients
Equipment
Method
Instructions
- 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.