Was it Julia Child who blessed the inclusion of chopped dill pickles in potato salad, or was her classic recipe for American-style potato salad a nod to what us Yanks already knew: the tangy, vinegary bite of dills brings alive the subtle charms of the potato. Our recipe asks you to roast boiled and smashed potatoes for crispiness and caramelization … and then mix then with farm-fresh herbs, dills, and yogurt. This dill pickle potato salad is best when served warm, but also scrumptious made ahead of time and served chilled.
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Dill Pickle and Crispy Smashed Potato Salad
Description
Upgrade your potato salad game.
Ingredients
Scale
- 2 lb fingerling baby potatoes
- 1/4 cup yogurt
- 2 tbsp olive oil (we used a basil-infused olive oil)
- 1/4 cup sour cream
- 1/4 cup dill pickles, diced
- Salt and pepper to taste
- 1/4 cup chives, chopped
- 1/4 cup fresh dill, chopped
- 1 cup cucumbers, diced
- 1/4 cup red onion, diced
- 1/4 cup mayonnaise
- Dill sprig and chives for garnish
Instructions
- Boil the potatoes until fork-tender, drain, and place on a parchment-lined baking sheet.
- Drizzle the potatoes with olive oil and season with salt and pepper.
- Using a Mason jar or some sort of glass, smash each potato until they break open and are flat, about ½-inch thick.
- Roast the potatoes at 400 degrees until they are golden brown and very crispy. If some of the edges get really dark and crunchy that is okay! Let the potatoes cool to room temperature.
- In a large bowl add the room-temperature potatoes and mix together with the remaining ingredients. This can be served at room temperature or chilled.
- Garnish with dill sprigs and chives before serving.
Story by Keith Recker
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Dinnerware courtesy of Blue Pheasant
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