Save
Crunchy on the outside, soft in the center, these golden smashed potatoes soak up a zingy mustard sauce and loads of fresh herbs. Every mouthful pops with salty capers and herby flavors, making this a show-stealer at any table.
The first time I passed this around at a cookout, folks kept slipping back for seconds and begged for my tips before they went home
Vibrant Ingredients
- Baby potatoes: Grab tiny potatoes that are all about the same size, so they cook evenly. Look for ones with smooth skin and no weird spots.
- Olive oil: Makes the potato skin extra crispy and golden. Try to get extra virgin for maximum flavor.
- Salt and black pepper: Sprinkle on plenty when boiling and mixing. Taste often for the best balance.
- Mayonnaise: It’s what makes the dressing creamy and rich. Go with full-fat if you want that tangy taste.
- Dijon mustard: Gives that pop of heat. The better the Dijon, the more zip you’ll get.
- Lemon juice: Adds brightness and keeps things perky. Squeeze it fresh if you can.
- Fresh parsley: For bright green color and a fresh taste. Pick bunches with lively leaves.
- Green onions: Sliced thin, they give a slight kick. Use firm, perky stalks for the best texture.
- Capers: These bring salty, punchy flavor. Rinse and drain if you want them milder.
Simple Step-by-Step
- Chill and Serve:
- Pop the salad onto plates while it’s still a little warm, or give it time to cool for a more mellow vibe. Finish with more chopped herbs if you’re into that pop of color.
- Bring It All Together:
- Dump the just-roasted smashed potatoes in a big bowl. Toss in your sliced onions, parsley, and those briny capers. Pour on the sauce and mix until every spud is happy and coated.
- Whip Up the Sauce:
- Stir up mayo, Dijon, a big squeeze of lemon, and a few pinches of salt and lots of pepper in a small bowl. Tweak it till it's perfectly tangy and creamy.
- Get Crispy:
- Start your oven at four twenty-five. After boiling, spread potatoes over a tray, flatten each with the bottom of a mug or fork until just squished. Drizzle with oil, season, and roast for about twenty minutes until they’re super crunchy—turn them halfway for max crispness.
- Boil To Soft:
- Fill a big pot with salted water and drop in your potatoes. Boil for about twelve minutes—poke them to check, they should be just soft in the center but not falling apart.
Save
Whenever someone mentions potato salad, I always think of sunny afternoons outside. My top move is loading on capers—my dad always tossed in more, claiming it was his signature twist
Tips for Storing
Stash leftovers in the fridge in something airtight for up to three days. Before serving, mix things up and maybe squeeze in more lemon or fresh herbs to wake it up. The potatoes lose some snap, but the flavors are even better as they hang out together
Swap Options
No baby potatoes? Go with small Yukon Golds or fingerlings, just chop them so they’re all sized about the same for smashing. Half mayo, half Greek yogurt keeps things lighter. Fresh dill or chives totally work instead of parsley. No capers? Chopped pickles bring the zip
Save
How to Serve It
This side's a natural with anything grilled or roasted—think chicken, steak, or fish. Pile some with salad greens for a veggie lunch or slide it into a weekend brunch. I love it best with charred sausage and bitter greens for balance
Recipe FAQs
- → How can I get the potatoes nice and crispy?
Let the potatoes steam for a bit after you drain them, gently press them down, add lots of olive oil, and crank up the oven until they’re brown and crunchy.
- → Is it okay to prep this salad earlier?
Totally! Make it ahead, stow it in the fridge, and let those flavors hang out together overnight—serve cold or just as it is.
- → Which herbs taste best here?
Parsley and green onions are always good picks, but toss in chives, dill, or even a bit of tarragon if you’re feeling fancy.
- → Can I keep it dairy-free?
For sure—grab a plant-based mayo and skip the Parmesan, and it stays totally dairy-free.
- → What’s a simple swap for capers?
Chop up some pickles, try a few olives, or just leave them out if that’s more your thing.