SALADS

Smashed Potato Salad Recipe

Name: Smashed Potato Salad Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 lb baby gold potatoes (or red potatoes, whole and unpeeled); 2 Tbsp extra virgin olive oil (to drizzle); 1 tsp fine sea salt (divided or added to taste); ½ tsp freshly ground black pepper (divided); 1 cup chopped dill pickles (or added to taste); ¼ red onion (about ½ cup, finely chopped); ½ cup celery (about 2 sticks, finely chopped); ¼ cup fresh dill (chopped, plus more to garnish); 1 ½ Tbsp capers (chopped); ½ cup mayonnaise; 1 ½ Tbsp dijon mustard

6 servings

porties

15 minutes

actieve tijd

1 hour 15 minutes

totale tijd

Begin met koken

Ingrediënten

2 lb baby gold potatoes (or red potatoes, whole and unpeeled)

2 Tbsp extra virgin olive oil (to drizzle)

1 tsp fine sea salt (divided or added to taste)

½ tsp freshly ground black pepper (divided)

1 cup chopped dill pickles (or added to taste)

¼ red onion (about ½ cup, finely chopped)

½ cup celery (about 2 sticks, finely chopped)

¼ cup fresh dill (chopped, plus more to garnish)

1 ½ Tbsp capers (chopped)

½ cup mayonnaise

1 ½ Tbsp dijon mustard

Instructies

Preheat the oven to 450°F. Bring a pot of water to a boil and add 2 lbs of baby potatoes. Return to a boil and simmer gently for 25-30 minutes, or until the potatoes are tender and can be easily pierced with a knife. The exact timing will vary based on the size of the potatoes.

Drain the potatoes well and transfer them to a rimmed sheet pan lined with parchment paper. Use a potato masher or the bottom of a mason jar to gently smash each potato to an even ½-inch thickness.

Drizzle the smashed potatoes with oil and season with half of the salt and pepper. Bake at 450°F for 15 minutes. Flip the potatoes over and drizzle the second side with oil, then season with the remaining salt and pepper. Bake for an additional 12-15 minutes, or until the potatoes are crisp and golden at the edges. Remove from the oven and let cool until just warm or room temperature, then transfer them to a mixing bowl.

Add the remaining salad ingredients to the bowl: pickles, onion, celery, dill, and capers.

In a small dish, stir together the mayonnaise and Dijon mustard. Pour the dressing over the salad and gently toss to combine. The potatoes will break up slightly as you toss them, which is perfect for texture. Garnish with more dill if desired and enjoy!

Voedingswaarde

Portiegrootte

Calorieën

294 kcal

Totale vet

19 g

Verzadigd vet

3 g

Onverzadigd vet

16 g

Transvet

0.03 g

Cholesterol

8 mg

Natrium

813 mg

Totale koolhydraten

28 g

Voedingsvezels

4 g

Totale suikers

2 g

Eiwit

4 g