Smashed Potato Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy take on potato salad where roasted potatoes are tossed with pickles, dill, and capers in a light mustard mayo dressing. Fresh herbs and acidic elements brighten the dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lb baby gold potatoes (or red potatoes, whole and unpeeled)
- 2 Tbsp extra virgin olive oil (to drizzle)
- 1 tsp fine sea salt (divided or added to taste)
- ½ tsp freshly ground black pepper (divided)
- 1 cup chopped dill pickles (or added to taste)
- ¼ red onion (about ½ cup, finely chopped)
- ½ cup celery (about 2 sticks, finely chopped)
- ¼ cup fresh dill (chopped, plus more to garnish)
- 1 ½ Tbsp capers (chopped)
- ½ cup mayonnaise
- 1 ½ Tbsp dijon mustard
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 847mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 810mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 847MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.