Smashed Potato Salad Recipe

Ingredients

• 2 pounds Gold Potatoes (small, skins left on; scrubbed and trimmed)
• 6 tablespoons Extra Virgin Olive Oil (generously drizzle on potatoes before and after smashing)
• 1 teaspoon Kosher Salt (plus more for seasoning after each bake)
• ½ teaspoon Black Pepper (freshly cracked)
• 2 Celery Stalks (finely diced, about ½ cup)
• ¼ Red Onion (finely diced, about ¼ cup)
• ¼ cup Dill Pickles (finely chopped)
• 2 tablespoons Fresh Dill (chopped; frozen dill works too)
• 1 tablespoon Capers (coarsely chopped; optional)
• ½ cup Mayonnaise (full‑fat or light, according to preference)
• 1 tablespoon Dijon Mustard

Instructions

1. Prepare Potatoes

   Scrub the gold potatoes clean, cut off any blemishes, and leave the skins on.

   Time: PT5M

2. Boil Potatoes

   Place potatoes in a large pot, cover with cold water, bring to a boil, then reduce to a low boil and cook 25 minutes until fork‑tender.

   Time: PT25M

   Temperature: 212°F

3. Preheat Oven & Prepare Baking Sheet

   While potatoes are boiling, preheat oven to 450°F. Line a rimmed baking sheet with parchment paper and drizzle with 1‑2 tbsp olive oil.

   Time: PT10M

   Temperature: 450°F

4. Smash Potatoes

   Drain potatoes and transfer them hot onto the prepared sheet, spacing them out. Using the back of a large mason jar or a potato masher, press each potato to about ½‑inch thickness. Drizzle another 2‑3 tbsp olive oil over the smashed potatoes and season with salt and pepper.

   Time: PT5M

5. First Roast

   Place the sheet in the preheated oven and roast for 15 minutes.

   Time: PT15M

   Temperature: 450°F

6. Flip & Second Roast

   Remove the sheet, flip each potato, drizzle with a little more olive oil, season the other side, and return to the oven for another 13 minutes, or until golden and crisp.

   Time: PT13M

   Temperature: 450°F

7. Cool Potatoes

   Transfer the roasted potatoes to a second baking sheet to cool faster. Let them sit until warm but not hot (about 10 minutes).

   Time: PT10M

8. Prep Vegetables & Herbs

   Finely dice celery, red onion, pickles, and fresh dill. Coarsely chop capers if using.

   Time: PT10M

9. Make Dressing

   In a small bowl, whisk together mayonnaise and Dijon mustard until smooth.

   Time: PT2M

10. Combine Salad

    Break the warm smashed potatoes into bite‑size pieces (by hand or coarsely chopping). Place them in a large mixing bowl, add the diced vegetables, dill, capers, and the full dressing. Gently toss with a spatula until everything is evenly coated.

    Time: PT5M

11. Rest & Serve

    Allow the salad to rest for at least 15 minutes (or refrigerate for deeper flavor). Serve warm, at room temperature, or chilled.

    Time: PT15M

Nutrition Facts

Calories

280

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g