Crispy Smashed Potato Salad
Golden smashed potatoes are roasted until irresistibly crisp and golden, then tossed with a creamy herby dressing, crunchy cucumbers, radishes, and pickles for the most satisfying potato salad to add to potlucks or outdoor cookouts.
Ingredients
For the Potatoes
- 2½ pounds baby gold potatoes or fingerling potatoes
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
For the Dressing
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon stone-ground mustard
- 1 tablespoon pickle relish
- 2 teaspoons apple cider vinegar
- 2 garlic cloves, finely grated
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
For the Salad
- 1 cup diced Persian cucumber
- 4-5 radishes, thinly sliced
- ½ cup diced pickles
Instructions
- Preheat the oven to 450 F.
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just fork-tender, about 18-20 minutes depending on size. Drain and let them cool for 5 minutes.
- Oil a large baking sheet with 1 tablespoon oil. Transfer the potatoes to the baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until about ½ inch thick. Drizzle with 2 tablespoons oil and season with salt and pepper, to taste.
- Roast for 20-25 minutes, flipping once halfway through, until deeply golden and crispy around the edges. Allow the potatoes to cool for 10–15 minutes so they stay crisp when dressed.
- In a bowl, whisk together the mayonnaise, both mustards, relish, apple cider vinegar, garlic, dill, and chives. Season with salt and pepper, to taste.
- Add the cucumber, radishes, and pickles to a large bowl along with the dressing and toss to combine.
- Gently fold in the warm crispy potatoes, being careful not to break them up too much. Taste and adjust the salt and pepper as needed and serve.