Description
This Smashed Potato Salad with Dill Pickles offers a delightful twist on traditional potato salad by combining crispy roasted smashed baby potatoes with crunchy dill pickles, fresh herbs, and a creamy tangy dressing. It’s a perfect, easy-to-make side dish ideal for picnics, BBQs, and light summer meals.
Ingredients
Potatoes and Seasoning
- 1 kg baby potatoes
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
Salad Add-ins
- 3/4 cup dill pickles, finely chopped
- 1/4 cup fresh dill, chopped
- 2 green onions, sliced
- 2 tbsp fresh parsley, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp pickle juice
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- 1/2 tsp dried dill
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 220°C (425°F) to prepare for roasting the potatoes.
- Boil Potatoes: Place the baby potatoes in a large pot filled with salted water. Bring to a boil and cook for 12–15 minutes or until the potatoes are fork-tender but not falling apart.
- Drain and Cool: Drain the potatoes well and allow them to cool slightly so they can be handled safely for smashing.
- Smash Potatoes: Arrange the potatoes on a parchment-lined baking sheet. Using the bottom of a glass or a flat object, gently press each potato to flatten it to about half its original thickness without breaking it completely.
- Season and Roast: Drizzle the smashed potatoes evenly with olive oil, then season them with garlic powder, paprika, salt, and black pepper. Roast in the preheated oven for 25–30 minutes, or until golden brown and crispy on the edges.
- Prepare Dressing: While the potatoes roast, whisk together in a bowl the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, honey, minced garlic, dried dill, salt, and pepper until smooth and well combined.
- Cool Potatoes: Once roasted, allow the potatoes to cool for 5–10 minutes. This resting helps maintain their crispiness when mixed with the dressing.
- Toss Salad: In a large bowl, combine the slightly cooled smashed potatoes with the finely chopped dill pickles, fresh dill, sliced green onions, and chopped parsley. Pour the dressing over the mixture and gently toss to coat everything evenly without breaking the potatoes.
- Serve: Serve the smashed potato salad warm or chilled according to your preference, making it an excellent accompaniment to summer meals and BBQs.
Notes
- For an extra layer of crunch, add finely diced celery or red onion to the salad mix.
- To keep the potatoes crispy, avoid dressing them while they are extremely hot.
- For a lighter dressing, you can use more Greek yogurt in place of some or all of the mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
