Smashed Potato Salad with Dill Pickles
This Crispy Smashed Potato Salad tosses roasted potatoes, dill pickles, fresh veggies, and herbs in a creamy mayo-Dijon dressing, giving you a seriously elevated version of the classic summer side dish! Vegan and Gluten-Free.
Servings 8 servings
Calories 300kcal
Ingredients
- 3 pounds baby gold potatoes
- 1 tablespoon kosher salt plus more for seasoning
- Black pepper to taste
- 2 tablespoons olive oil
- 3/4 cup mayonnaise 1 cup??
- 1 tablespoon dijon mustard
- 1 tablespoon white vinegar
- 1 clove garlic crushed
- 2 small persian cucumbers quartered and finely sliced
- 2/3 cup dill pickles fine dice
- 1/4 red onion fine dice
- 1/3 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Instructions
- Cook the Potatoes: Add the potatoes and salt to a large pot. Fill the pot with enough cold water to completely cover the potatoes by about 1/2". Cover and bring to a boil over high heat. Once boiling, uncover and reduce the heat to medium to maintain a simmer. Boil the potatoes until fully cooked though and easily pierced through with a skewer; this will take 20 to 30 minutes, depending on the size of your potatoes.
- Oven Prep: While the potatoes are boiling, preheat the oven to 420F and set a baking sheet aside lined with a silicone mat or parchment paper off to the side.
- Drain and Dry: Drain the potatoes and let them sit in the colander for 3 to 5 minutes, to allow them to dry slightly. Transfer them to a clean kitchen towel and give them a gentle rub to remove any additional moisture.
- Season: Transfer the potatoes to a large bowl and drizzle with olive oil, plus a pinch of salt and black pepper to taste. Gently toss the potatoes until they are evenly coated.
- Smash: Transfer the potatoes to the baking sheet and spread them out so they have space between them. Use a potato masher or large fork to “smash” each potato until it is about 1/2” thick, doing your best to keep them in one piece. Try to smash the potatoes onto the baking sheet so they are not touching each other (though if they do touch, they should be pretty easy to separate). I was able to fit all of my potatoes on one large baking sheet, but you can also use two sheets to give them a little more room.
- Bake: Roast the potatoes on the top rack of the oven for 35 to 40 minutes, or until they have golden brown edges. If you are using two baking sheets, place one sheet in the middle and switch the sheets halfway through the bake time.
- Let Cool: Transfer the potatoes to a wire rack; this allows them to cool off more rapidly and prevents them from getting soggy. Set the potatoes aside while you prepare the dressing.
- Dressing: Add the mayonnaise to a large bowl along with the mustard, vinegar, garlic, and salt and black pepper to taste. Whisk well until combined.
- Combine: Add the smashed potatoes to the bowl along with the cucumber, pickles, red onion, and fresh dill. Gently toss the salad until everything is evenly coated in dressing.
- Serve: This salad is best served immediately for the crispiest potatoes, but will keep in the refrigerator in an airtight container for up to 5 days.
Nutrition
Calories: 300kcal | Carbohydrates: 26g | Protein: 3g | Fat: 20g | Saturated Fat: 4g | Fiber: 3g | Sugar: 2g