Crispy Smashed Potato Salad with Dill Pickle Dressing
Smashed potatoes turn into a warm, crispy salad with a tangy dill pickle dressing.
Prep: 15 · Cook: 30 · Total: 45 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (184 reviews)
INSPIRED BY
Classic potato salad flavors, but with oven crisped smashed potatoes so every bite has texture.
Story
Some days you want potato salad, but you also want that crackly, roasted edge you only get from a sheet pan. This one is my compromise, crispy smashed potatoes that soak up a tangy dressing right where the fork hits. I like to set it out while the rest of dinner finishes, then sneak bites straight from the bowl like it is my job. If you have picky eaters, serve the dressing on the side the first time, then watch them come back for more.
By Casey
Ingredients
- 2 lb baby gold potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt, plus more to taste
- 1/2 cup mayonnaise
- 1/4 cup chopped dill pickles
- 2 tbsp pickle brine
- 1 tbsp Dijon mustard
- 1 small garlic clove, finely grated
- 2 tbsp chopped fresh dill
- 2 scallions, thinly sliced
- Freshly ground black pepper
Instructions
- Heat oven to 450°F. Boil the potatoes in salted water until just tender, 12 to 15 minutes, then drain well.
- Spread potatoes on a sheet pan, drizzle with olive oil, then smash each one with the bottom of a glass. Sprinkle with salt.
- Roast until deeply golden and crisp at the edges, 18 to 22 minutes.
- Stir together mayo, chopped pickles, pickle brine, Dijon, and grated garlic. Taste and adjust salt and pepper.
- Toss the hot potatoes with half the dressing so it melts into the cracks, then add more dressing to coat.
- Fold in dill and scallions. Serve warm, or cool slightly for a more classic salad vibe.
Chef Tips
- Dry potatoes are crisp potatoes. Let them steam off for a minute before roasting.
- For extra crunch, roast 5 minutes longer, but keep an eye on the thinner smashed pieces.
- If your pickles are very salty, start with 1 tbsp brine, then add more.
- This travels well at room temp for picnics and potlucks.
Cook's Notes
- **Potato size:** Try to keep potatoes similar in size so they cook evenly.
- **Smashing tip:** Use a flat bottom glass, and press once firmly, do not mash.
- **Make ahead:** Roast the potatoes, cool, then re-crisp 8 minutes at 450°F before dressing.
- **Leftovers:** Store covered up to 3 days, add a splash of pickle brine to wake it up.