Smashed Red Skinned Potato Salad
Indulge in the creamy, herbaceous delight of Smashed Red Skinned Potato Salad—a refreshing twist on the classic picnic side dish. This recipe combines tender, fork-smashed red-skinned potatoes, left unpeeled for rustic texture, with a tangy dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Fresh dill, crunchy celery, and sliced green onions add bursts of flavor and a satisfying crunch, while a sprinkle of paprika provides the perfect finishing touch. Ready in just 35 minutes, this versatile potato salad is as delicious served warm as it is chilled, making it a crowd-pleasing favorite for barbecues, potlucks, or casual weeknight dinners.
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Ingredients
- 2 pounds small red-skinned potatoes
- 1 teaspoon salt
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh dill, chopped
- 3 stalks green onions, sliced
- 1 cup celery, diced
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Directions
Step 1
Wash the red-skinned potatoes thoroughly and cut any larger ones in half for even cooking. Leave the skins on for texture and flavor.
Step 2
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Step 3
Bring the pot to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes, or until fork-tender.
Step 4
Drain the potatoes and let them cool slightly, about 5 minutes. Gently smash each potato with the back of a fork or potato masher, leaving them chunky.
Step 5
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and black pepper until smooth.
Step 6
Add the smashed potatoes to the bowl with the dressing. Toss gently to coat the potatoes evenly with the dressing.
Step 7
Fold in the chopped dill, sliced green onions, and diced celery for added freshness and crunch.
Step 8
Taste and adjust seasoning if needed, adding more salt or black pepper to your preference.
Step 9
Transfer the potato salad to a serving bowl and sprinkle paprika over the top for garnish.
Step 10
Serve the potato salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
| Serving size | (1372.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1700.7 |
| Total Fat 102.4g | 0% |
| Saturated Fat 15.8g | 0% |
| Cholesterol 146.4mg | 0% |
| Sodium 3281.0mg | 0% |
| Total Carbohydrate 182.7g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 19.5g | |
| Protein 21.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 298.7mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 4860.3mg | 0% |
Source of Calories