There’s something undeniably inviting about the sight of crispy, golden potatoes, and the moment I first tasted this Smashed Potato Salad with Dill Vinaigrette, I knew I had discovered a new favorite. Imagine tender baby potatoes, par-boiled and then smashed to perfection, seared until they’re delightfully crispy on the outside while still fluffy within. This dish elevates the humble potato salad to a vibrant side dish bursting with fresh flavors.
With a zesty dill vinaigrette that dances on your palate, complemented by smoky salmon, this recipe is not just easy to whip up, but also a feast for the eyes and taste buds alike. Whether you’re preparing a spread for a sunny picnic or seeking a wholesome addition to your weeknight dinner, this potato salad is sure to be the star of the show. Join me as we explore how to make this healthier, gluten-free twist on a classic that will rekindle your love for home-cooked meals!
Why is Smashed Potato Salad with Dill Vinaigrette a Must-Try?
Deliciously Unique: This salad takes the ordinary potato salad and transforms it into a flavor-packed dish that’s anything but boring.
Crispy Perfection: The seared baby potatoes provide an irresistible crunch that contrasts beautifully with the creamy yogurt and fresh herbs.
Quick & Easy: With simple steps, you can have this stunning salad ready in no time, making it a perfect addition to any meal.
Versatile Delight: Great as a side or a main, this salad can be paired with grilled meats or enjoyed on its own for a light lunch!
Whether you’re looking to impress guests or treat yourself, this recipe is a delicious way to refresh your dinner routine. Don’t miss out on the chance to make this easy Smashed Potato Salad that’s sure to become a family favorite!
Smashed Potato Salad with Dill Vinaigrette Ingredients
For the Salad
• Baby Potatoes – Tender base that holds up well; substitute Yukon Gold for added creaminess.
• Extra-Virgin Olive Oil – Richness and perfect for searing; high-quality oil truly enhances flavor.
• Whole-Milk Greek Yogurt – Adds creaminess and tang; swap with dairy-free yogurt for a vegan option.
• Sliced Smoked Salmon – Increases protein and adds a luxurious touch; grilled chicken or avocado works too.
• Scallions – Fresh, mild onion flavor; can use red onion for more bite.
• Fresh Dill & Parsley – Provides vibrant herbaceous notes; oregano or basil make great substitutes.
• Fresh Chives – Complements herb flavors beautifully; feel free to omit if not available.
• Yellow Onion – Adds sweetness when finely chopped; sweet onion or shallots work well for a gentler taste.
For the Dill Vinaigrette
• Apple Cider Vinegar – Balances creaminess with acidity; consider white wine vinegar for a milder profile.
• Lemon Juice – Brightens flavors with a zesty kick; always use freshly squeezed for best results.
• Whole Grain Mustard – Brings depth and tanginess; swap with Dijon for smoother flavor.
• Honey – Provides a touch of sweetness; maple syrup works as a vegan substitute.
• Garlic – Intensifies the vinaigrette’s flavor; fresh garlic is always the better choice!
• Crushed Red Pepper Flakes – Adds gentle heat; adjust according to your spice preference.
• Kosher Salt & Black Pepper – Essential for enhancing flavors; tailor to your taste.
For Garnishing
• Fresh Dill (for garnish) – Elevates presentation with freshness; microgreens are a lovely alternative.
How to Make Smashed Potato Salad with Dill Vinaigrette
-
Prep the Potatoes: Begin by par-boiling one pound of baby potatoes until they’re fork-tender, which usually takes about 10-15 minutes. Let them cool slightly before handling.
-
Smash and Sear: Carefully smash the cooled potatoes with a fork or the bottom of a glass. Heat 3 tablespoons of olive oil in a hot skillet and sear them until they’re golden and crispy on both sides, roughly 4-5 minutes each side.
-
Prepare the Vinaigrette: In a mixing bowl, whisk together 4 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 tablespoon of lemon juice. Add the whole grain mustard, honey, minced garlic, and spices, blending until fully combined.
-
Combine Ingredients: In a large serving bowl, toss the golden crispy potatoes with the prepared dill vinaigrette, 1 cup of Greek yogurt, ¼ cup of chopped scallions, and fresh chives. If using, gently fold in the sliced smoked salmon until everything is well-coated.
-
Serve: Transfer your vibrant dish to a serving platter, garnishing with fresh dill. Enjoy the salad warm or at room temperature for the best experience.
Optional: Drizzle a little extra olive oil on top for added richness.
Exact quantities are listed in the recipe card below.
What to Serve with Smashed Potato Salad with Dill Vinaigrette?
Picture a gathering where vibrant flavors come together in harmony. This delightful salad will elevate your meal to new heights when paired thoughtfully.
-
Grilled Lemon Herb Chicken: Juicy, citrus-infused chicken enhances the freshness of the potato salad, creating a flavorful balance. A perfect main dish that complements without overpowering.
-
Roasted Asparagus: The slight crispness and earthy flavor of roasted asparagus is a beautiful textural contrast to the soft potatoes, while its bright green color adds visual appeal.
-
Garlic Breadsticks: Fluffy breadsticks brushed with garlic and olive oil provide a comforting, warm side that pairs beautifully with the creamy elements of the salad, making every bite sumptuous.
-
Crisp Garden Salad: A fresh mix of greens, cucumbers, and radishes drizzled with vinaigrette offers a refreshing crunch that offsets the creaminess of the potato salad. It’s light yet satisfying!
-
Grilled Shrimp Skewers: Smoky, char-grilled shrimp lend a delightful seafood twist, making every bite of the salad feel indulgent. The added protein makes this perfect for a summer barbecue.
-
Chilled Rosé Wine: This fruity, refreshing wine enhances the meal’s flavors, making it the perfect sip alongside the salad and any grilled meats. A lovely way to toast to good food!
-
Chocolate Fondue: For dessert, rich and creamy chocolate fondue with fruits or marshmallows is a fabulous way to end the meal on a sweet note, providing a delightful contrast to the savory salad.
Smashed Potato Salad with Dill Vinaigrette Variations
Feel free to play around with this delightful dish; after all, cooking is all about exploration and enjoyment!
-
Seafood Style: Swap in grilled shrimp or crab for a fresh marine twist that pairs beautifully with the dill vinaigrette. The added sweetness from the seafood complements the salad’s creaminess.
-
Sweet Potato Swap: Replace regular baby potatoes with roasted sweet potatoes to introduce a delectable sweetness that balances perfectly with the tangy dressing. It’s a hearty alternative that adds a pop of color, too!
-
Veggie Bonanza: Toss in halved cherry tomatoes, radishes, or avocado for extra texture and flavor. These vibrant additions create a rainbow of tastes that are sure to impress.
-
Herb Variations: Experiment with different herbs like basil, thyme, or cilantro instead of dill and parsley. Each one brings a unique herbal twist that transforms the vinaigrette.
-
Spicy Kick: Increase the heat by adding diced jalapeños or a splash of hot sauce. Adjust according to your heat tolerance for a vibrant kick!
-
Creamy Alternative: For a richer vinaigrette, add a dollop of tahini or avocado instead of yogurt. This provides a creamy texture and unique flavor profile that’s irresistibly smooth.
-
Crunch Factor: Add toasted nuts or seeds, such as walnuts or sunflower seeds, for an extra crunch. This delicious twist gives the salad a delightful bite that contrasts with the softness of the potatoes.
-
Pickled Beauty: Incorporate pickled red onions or gherkins for a tangy touch that brightens up every bite. Their zingy flavor profile adds exciting layers to your salad!
Embrace the joy of tweaking this Smashed Potato Salad with Dill Vinaigrette to suit your taste and occasion. After all, the kitchen is where creativity shines best!
How to Store and Freeze Smashed Potato Salad with Dill Vinaigrette
Fridge: Keep leftovers in an airtight container for up to 2 days. Store potatoes and dressing separately to maintain the salad’s crispy texture.
Freezer: It’s best not to freeze this salad, as the potatoes can become mushy and lose their delightful crunch when thawed.
Reheating: If desired, gently reheat the smashed potatoes in a skillet over low heat to restore some of their crispiness before serving.
Serving Tip: Enjoy the Smashed Potato Salad warm or at room temperature for the best flavor and experience!
Make Ahead Options
These Smashed Potato Salad with Dill Vinaigrette are perfect for busy home cooks looking to save time during hectic weeknights! You can par-boil the baby potatoes up to 24 hours in advance, then refrigerate them in an airtight container. Additionally, prepare the dill vinaigrette the day before; simply whisk together the ingredients and store it separately. When you’re ready to serve, smash and sear the potatoes to bring out their crispiness—this step should be completed just before serving to maintain that delightful crunch. Toss everything together, and you’ll have a fresh and vibrant side that tastes just as delicious as if it were made from scratch!
Expert Tips for Smashed Potato Salad
-
Crisp It Right: Ensure your skillet is hot enough before adding the smashed potatoes; this will help achieve that irresistible crispy texture.
-
Freshness Counts: Use freshly squeezed lemon juice rather than bottled to bring a vibrant zing to your Smashed Potato Salad and elevate the flavor profile.
-
Herb Variations: Feel free to experiment with other fresh herbs if dill or parsley aren’t available; thyme or basil can provide a lovely twist.
-
Adjust for Taste: Tailor the amount of crushed red pepper flakes based on your spice preference; start with a small amount, and add more if desired.
-
Storage Secrets: For the best quality, store leftover salad in separate containers for potatoes and dressing. This maintains crispy potatoes while allowing flavors to meld.
-
Mind the Timing: Serve the salad warm for an optimal experience; refrigerated potatoes can lose their delightful crispiness.
Smashed Potato Salad with Dill Vinaigrette Recipe FAQs
What type of potatoes are best for this salad?
Absolutely! I recommend using baby potatoes for their tender texture, but Yukon Gold potatoes can also work wonders for a creamier finish. Look for ones that are firm and unblemished—avoid any with dark spots or wrinkles for the best results!
How long can I store leftovers?
Leftovers can be kept in an airtight container in the refrigerator for up to 2 days. However, to preserve the crispness of the potatoes, it’s best to store the potatoes and dressing separately. This way, you’ll enjoy that delightful crunch when you dig in again!
Can I freeze Smashed Potato Salad with Dill Vinaigrette?
It’s best not to freeze this salad. The texture of the potatoes turns mushy when thawed, which can really compromise the delightful experience of the dish. For the freshest taste and best texture, enjoy it right after making!
What should I do if the potatoes aren’t crisping up?
If the potatoes aren’t achieving that perfect crispiness, make sure your skillet is hot enough before you add them. I often preheat my pan for a couple of minutes. Also, avoid crowding the pan; working in batches can help achieve that golden perfection on each side.
Are there any dietary concerns I should be aware of?
Yes! This recipe is gluten-free, making it suitable for those with gluten sensitivities. However, if you’re serving it to pets, be cautious of the garlic and any added seasonings, as they’re not safe for dogs. As always, check individual allergies before serving, especially with ingredients like smoked salmon or yogurt.
What can I substitute for the Greek yogurt if I’m looking for a dairy-free option?
You can easily swap the whole-milk Greek yogurt for any dairy-free yogurt alternative! Options like coconut yogurt or almond yogurt can provide that creamy texture without the dairy. Just ensure it’s unsweetened to keep the flavors balanced!
Smashed Potato Salad with Dill Vinaigrette: Crazy Delicious Twist
Ingredients
Equipment
Method
- Begin by parboiling baby potatoes until fork-tender, about 10-15 minutes. Let cool slightly.
- Carefully smash the cooled potatoes with a fork. Heat olive oil in a skillet and sear them until golden and crispy, about 4-5 minutes each side.
- Whisk together olive oil, apple cider vinegar, lemon juice, mustard, honey, minced garlic, and spices until fully combined.
- In a large bowl, toss crispy potatoes with dill vinaigrette, Greek yogurt, chopped scallions, and fresh chives. Gently fold in smoked salmon if using.
- Transfer to a serving platter, garnishing with fresh dill. Serve warm or at room temperature.