Okay potato salad season is back, and I DARE YOU to make this Smashed Potato Salad with celery, green and red onion, parsley, dill, and a Dijon caper vinaigrette!! It’s a crunchy tangy dream!! 🥔
RECIPE
Potato Salad
1 pound baby gold potatoes
2 1/2 tbsp olive oil, divided
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp salt
2 stalks celery, finely chopped
2 stalks green onion, finely chopped
1/4 thinly sliced red onion, soaked in water for 15 minutes
Handful of parsley, roughly chopped
2 tbsp roughly chopped dill
Dressing
1 1/2 tbsp Dijon mustard
1 large clove garlic, finely minced
1 tbsp capers, roughly chopped
4 tbsp red wine vinegar
Juice of 1/2 lemon
Preheat oven to 425 F. Add potatoes to a large pot, cover with water, and bring to a boil. Cook for about 30-35 min until potatoes are tender and easily pierced with a fork. Drain in a colander and let potatoes set for 5 minutes to cool.
Add the potatoes to a bowl along with 1 1/2 tbsp olive oil, garlic powder, onion powder, oregano, and salt. Toss until potatoes are coated, and add to a parchment paper lined baking sheet. Smash the potatoes with the bottom of a glass, and then drizzle on the remaining 1 tbsp olive oil. Bake for about 40 minutes until potatoes are golden and crispy.
While potatoes are baking, prepare your veggies and your dressing (mix dressing ingredients together in a small bowl). When potatoes are ready, let them cool slightly so they’re no longer hot, and then add to a large bowl. Add remaining salad ingredients, and drizzle in the salad dressing. Toss until potatoes are evenly coated. Taste, and season with more salt and pepper if desired.