Crispy Smashed Potato Salad with Dill & Pickles
Golden, crispy smashed potatoes tossed with fresh dill, tangy pickles, and a light vinaigrette. Perfect as a side dish or a hearty salad, this dish is non-spicy, flavorful, and Mediterranean-friendly.
⏱ Time
Prep: 10 minutes
Cooking: 30–35 minutes
Total: 40–45 minutes
Ingredients
For the Potatoes
500g baby potatoes (or small Yukon gold)
2 tbsp olive oil
Salt + black pepper
For the Salad
2–3 small pickles, diced (dill or cucumber pickles)
2 tbsp fresh dill, chopped
2 green onions, sliced thinly
2–3 tbsp olive oil
1 tbsp lemon juice or white wine vinegar
Salt + pepper to taste
Optional: 1–2 tsp Dijon mustard for tang
Optional Toppings
Crumbled feta
Toasted pumpkin seeds
Chopped parsley
Instructions
1. Boil the Potatoes
1. Place potatoes in a pot of salted water.
2. Bring to boil and cook 12–15 minutes until tender when pierced with a fork.
3. Drain and let cool slightly.
2. Smash the Potatoes
1. Preheat oven to 220°C (425°F).
2. Place boiled potatoes on a baking tray lined with parchment paper.
3. Using a potato masher or the bottom of a glass, gently press each potato until slightly flattened.
3. Roast for Crispiness
1. Drizzle smashed potatoes with olive oil and season with salt + pepper.
2. Roast 20–25 minutes, turning halfway, until golden and crispy.
4. Prepare the Dressing & Mix Salad
1. In a small bowl, whisk olive oil, lemon juice (or vinegar), salt, pepper, and Dijon if using.
2. Toss roasted potatoes with diced pickles, green onions, dill, and the dressing.
3. Sprinkle optional toppings like feta, parsley, or seeds.
Notes
Use small, tender potatoes for best results; larger potatoes can be cut in halves before boiling.
Add the dressing while potatoes are warm for better flavor absorption.
Serve warm or at room temperature.
Tips
For extra crunch, broil potatoes for 2–3 minutes after roasting.
Can add roasted bell peppers or zucchini for a more Mediterranean feel.
Store leftovers in the fridge 2–3 days; best served slightly warmed.
⁉️Frequently asked questions FAQ
Q: Is it spicy?
A: No, completely mild and tangy.
Q: Can I make it vegan?
A: Yes, just skip feta or use plant-based cheese.
Q: Can I meal prep it?
A: Yes, roast potatoes ahead and toss with fresh dill and pickles before serving.
ℹ️ Nutrition information
Calories: 250–300
Protein: 4–5g
Carbs: 35–40g
Fat: 10–12g
Fiber: 4–5g