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Smashed Potato Salad Recipe

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This Smashed Potato Salad is a delightful twist on the classic potato salad, featuring crispy smashed baby gold potatoes baked to perfection and tossed with a creamy, tangy dressing. Enhanced with fresh herbs, crunchy radishes, cucumbers, and pickles, plus chopped hard-boiled eggs for extra protein, this salad is perfect for gatherings or as a flavorful side dish.

Ingredients

Potatoes

  • 2 pounds baby gold potatoes
  • 4½ tablespoons extra-virgin olive oil, plus more for greasing
  • 1 teaspoon kosher salt

Dressing

  • ⅔ cup mayonnaise
  • 1 tablespoon stone ground mustard
  • 1½ tablespoons pickle juice
  • Freshly cracked black pepper, to taste

Mix-ins

  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 cup diced Persian cucumbers (from 2 to 3 cucumbers)
  • ¾ cup diced pickles
  • 4 hard boiled eggs, roughly chopped
  • 4 radishes, thinly sliced

Instructions

  1. Preheat the oven: Preheat your oven to 450°F and position a rack in the center. Grease a rimmed sheet pan with olive oil to prepare for baking the potatoes.
  2. Boil the potatoes: Bring a large pot of salted water to a boil over high heat. Add the baby gold potatoes and cook until they are very tender, approximately 20 minutes. Drain the potatoes and let them cool for about 5 minutes.
  3. Smash the potatoes: Spread the slightly cooled potatoes out on the greased sheet pan. Using the bottom of a drinking glass, gently press each potato until it is about ¼ inch thick. Drizzle with 2 tablespoons of olive oil and sprinkle with ½ teaspoon kosher salt.
  4. Bake the potatoes: Place the sheet pan in the preheated oven and bake the smashed potatoes for about 25 minutes, or until they turn crispy and golden on the edges. Remove from the oven, transfer to a cutting board, and let them cool for 10 minutes. Roughly chop the potatoes and transfer to a large mixing bowl.
  5. Make the dressing: In a small bowl, combine mayonnaise, the remaining 2½ tablespoons olive oil, stone ground mustard, pickle juice, the remaining ½ teaspoon kosher salt, and freshly cracked black pepper. Whisk until smooth and well combined.
  6. Combine salad ingredients: To the bowl with the chopped crispy potatoes, add the chopped chives, Italian parsley, diced Persian cucumbers, diced pickles, roughly chopped hard boiled eggs, and thinly sliced radishes.
  7. Toss the salad: Pour the dressing over the potato mixture and stir gently but thoroughly until all ingredients are well coated with the creamy dressing.
  8. Chill and serve: Cover the salad and chill it in the refrigerator until ready to serve. This allows the flavors to meld beautifully, making for a delicious and refreshing salad.

Notes

  • Use baby gold potatoes for a tender interior that crisps nicely when smashed and baked.
  • Adjust seasoning with salt and pepper according to your taste preference.
  • The pickle juice adds a bright tang; you can adjust the amount based on your preference for acidity.
  • Chilling the salad before serving enhances the flavors and texture.
  • For a dairy-free version, ensure mayonnaise is egg-free if needed and omit if uncertain.
  • Make ahead option: This salad keeps well refrigerated for up to 2 days.

Find it online: https://marthatasty.com/smashed-potato-salad-recipe-2/