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Smashed Potato Salad Recipe

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4.1 from 5 reviews

This smashed potato salad is a delightful twist on a classic side dish, featuring crispy oven-baked smashed baby gold potatoes tossed in a tangy, creamy dressing with fresh herbs, crunchy radishes, diced Persian cucumbers, pickles, and chopped hard-boiled eggs. It’s perfect for gatherings, potlucks, or as a flavorful complement to any meal.

Ingredients

Potatoes

  • 2 pounds baby gold potatoes
  • Extra-virgin olive oil, for greasing and drizzling (4½ tablespoons plus more)
  • 1 teaspoon kosher salt

Dressing

  • ⅔ cup mayonnaise
  • 1 tablespoon stone ground mustard
  • 1½ tablespoons pickle juice
  • Freshly cracked black pepper, to taste
  • Remaining 2½ tablespoons extra-virgin olive oil
  • Remaining ½ teaspoon kosher salt

Salad 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 (232°C) and position a rack in the center of the oven. Grease a rimmed sheet pan generously with olive oil to prepare it for baking the potatoes.
  2. Boil the potatoes: Bring a large pot of salted water to a rolling boil over high heat. Add the baby gold potatoes and cook until they are very tender when pierced with a fork, about 20 minutes. Drain the potatoes in a colander and let them cool slightly for about 5 minutes.
  3. Smash the potatoes: Arrange the potatoes on the prepared sheet pan. Using the bottom of a drinking glass, gently press down on each potato until it is flattened to about ¼ inch thickness. Drizzle 2 tablespoons of olive oil evenly over the smashed potatoes and sprinkle with ½ teaspoon kosher salt to season.
  4. Bake the potatoes: Place the sheet pan in the preheated oven and bake the potatoes until their edges become crispy and golden, about 25 minutes. Remove from the oven, transfer the potatoes to a cutting board, and let them cool for 10 minutes before roughly chopping them into bite-sized pieces. Transfer the chopped potatoes to a large mixing bowl.
  5. Make the dressing: While the potatoes bake, in a small bowl combine the mayonnaise, remaining 2½ tablespoons olive oil, stone ground mustard, pickle juice, remaining ½ teaspoon kosher salt, and freshly cracked black pepper. Whisk together until smooth and well blended.
  6. Combine the salad: To the bowl with the chopped potatoes, add the finely chopped chives, Italian parsley, diced Persian cucumbers, diced pickles, roughly chopped hard-boiled eggs, and thinly sliced radishes. Pour the prepared dressing over the salad and gently toss everything together until all ingredients are evenly coated and mixed well.
  7. Chill and serve: Refrigerate the smashed potato salad until well chilled. Serve cold as a flavorful side dish at your next meal or gathering.

Notes

  • Use baby gold potatoes for their creamy texture and thin skins, which work best for smashing and baking.
  • Be gentle when smashing the potatoes to avoid mashing them completely; you want them to hold some shape.
  • You can adjust the tanginess of the dressing by adding more or less pickle juice according to your taste.
  • For extra crispiness, make sure the potatoes are spread evenly on the baking sheet with space between each.
  • This salad can be prepared a day ahead and refrigerated to allow flavors to meld beautifully.
  • Serve chilled but take out of the refrigerator 10 minutes before serving for the best texture and flavor.

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