Crispy Smashed Potato Salad

Servings

4

Prep Time

15 minutes

Cook Time

57 minutes

Golden, crispy smashed potatoes meet dill pickles, fresh herbs and a creamy lemon-Dijon dressing in this seriously craveable twist on potato salad.

Ingredients

  • 2 tsp Stockholm Lemon & Dill
  • 1 1/2 lb baby Yukon Gold or other yellow potatoes
  • 3 tbsp olive oil, divided
  • 1 tsp salt
  • 1/3 cup mayonnaise or Greek yogurt
  • 1 tbsp Dijon mustard
  • Fresh juice of 1 large lemon
  • 2 cloves garlic, minced
  • 1/2 cup dill pickles, finely chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp chives, chopped (optional)

Directions

  1. Place potatoes in a large pot of cold, well-salted water. Bring to a boil and cook for 12-15 min, until fork-tender. Drain and let cool for 10 min.

  2. Preheat oven to 425�F. Line a large baking sheet with parchment and drizzle with 1 tbsp olive oil.

  3. Smash each potato with a glass to about 1/2 inch thick, then drizzle with another 1 tbsp olive oil and sprinkle with salt.

  4. Roast for 25 min, until the bottoms begin to crisp. Turn and roast for another 15-20 min, until golden and crisp.

  5. Remove from oven and let cool for 5-10 min.

  6. In a large bowl, whisk together mayonnaise, Dijon, lemon juice, remaining 1 tbsp olive oil, garlic, and Stockholm Lemon & Dill.

  7. Stir in pickles and herbs.

  8. Add potatoes and gently fold to coat.

  9. Serve warm or at room temperature.