smashed potato salad w creamy yogurt dill dressing and pickles! recipe below ️

Ingredients

• 2 pounds Small Red Potatoes (washed, unpeeled; use baby red or Yukon Gold for best texture)
• 1 tablespoon Kosher Salt (for boiling water and seasoning)
• 0.25 cup Fresh Dill (finely chopped)
• 0.25 cup Dill Pickles (finely diced; use crunchy kosher dill pickles)
• 0.5 cup Greek Yogurt (plain, full‑fat for creaminess (low‑fat optional))
• 1 teaspoon Dijon Mustard (adds tang)
• 1 teaspoon Apple Cider Vinegar (for acidity)
• 1 tablespoon Olive Oil (adds richness to dressing)
• 0.5 teaspoon Black Pepper (freshly ground, to taste)

Instructions

1. Boil Potatoes

   Place the washed potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil over medium‑high heat, then reduce to a simmer and cook until fork‑tender, about 12–15 minutes.

   Time: PT15M

2. Drain and Cool

   Drain the potatoes in a colander, let steam off for 2 minutes, then transfer to a cutting board and allow to cool slightly (or rinse briefly with cold water to stop cooking).

   Time: PT2M

3. Smash Potatoes

   Using a potato masher or the flat side of a fork, gently press each potato to flatten to about ½‑inch thickness, leaving some larger chunks for texture.

   Time: PT5M

4. Make Yogurt Dressing

   In a mixing bowl combine Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, a pinch of salt, and freshly ground black pepper. Whisk until smooth and creamy.

   Time: PT5M

5. Mix Salad

   Add the smashed potatoes to the bowl with the dressing, then fold in the chopped fresh dill and diced dill pickles. Toss gently until everything is evenly coated.

   Time: PT5M

6. Chill Before Serving

   Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve cold.

   Time: PT30M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Small Red Potatoes: Yukon Gold potatoes, Red potatoes
• Instead of Kosher Salt: Sea salt
• Instead of Fresh Dill: Dried dill (½ tsp)
• Instead of Dill Pickles: Sweet pickles, Capers
• Instead of Greek Yogurt: Regular plain yogurt, Sour cream
• Instead of Dijon Mustard: Yellow mustard
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Olive Oil: Vegetable oil
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot
• Colander
• Potato Masher or Fork
• Mixing Bowl
• Whisk
• Measuring Spoons
• Cutting Board
• Chef's Knife
• Serving Dish

Critical Steps — Do Not Skip

• Boil potatoes until fork‑tender but still firm enough to hold shape.
• Gently smash potatoes to create a flat, textured surface.
• Whisk the yogurt dressing until smooth before coating the potatoes.

Chef Tips from the Video

• Use warm potatoes for a smoother coating; the dressing adheres better.
• For extra zing, add a pinch of smoked paprika to the dressing.
• Finely chop dill just before mixing to preserve its bright flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit out for up to 2 hours; keep chilled for safety.

Make-Ahead Tips

• Prepare the yogurt dressing up to 24 hours in advance and store refrigerated.
• You can smash the potatoes and keep them in a sealed container; add dressing just before serving.

Frequently Asked Questions