Smashed Potato Salad Recipe

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 15 minutes

配料

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

步骤

Preheat the oven to 450°F. Bring a pot of water to a boil and add 2 lbs of baby potatoes. Return to a boil and simmer gently for 25-30 minutes, or until the potatoes are tender and can be easily pierced with a knife. The exact timing will vary based on the size of the potatoes.

Drain the potatoes well and transfer them to a rimmed sheet pan lined with parchment paper. Use a potato masher or the bottom of a mason jar to gently smash each potato to an even ½-inch thickness.

Drizzle the smashed potatoes with oil and season with half of the salt and pepper. Bake at 450°F for 15 minutes. Flip the potatoes over and drizzle the second side with oil, then season with the remaining salt and pepper. Bake for an additional 12-15 minutes, or until the potatoes are crisp and golden at the edges. Remove from the oven and let cool until just warm or room temperature, then transfer them to a mixing bowl.

Add the remaining salad ingredients to the bowl: pickles, onion, celery, dill, and capers.

In a small dish, stir together the mayonnaise and Dijon mustard. Pour the dressing over the salad and gently toss to combine. The potatoes will break up slightly as you toss them, which is perfect for texture. Garnish with more dill if desired and enjoy!

营养

• 卡路里: 294 kcal
• 总脂肪: 19 g
• 饱和脂肪: 3 g
• 不饱和脂肪: 16 g
• 反式脂肪: 0.03 g
• 胆固醇: 8 mg
• 钠: 813 mg
• 总碳水化合物: 28 g
• 膳食纤维: 4 g
• 总糖: 2 g
• 蛋白质: 4 g