Dill Pickle Smashed Potato Salad

Recipes

May 25

Serves: 8-10 as a side Prep time: 35 min Cook Time: 30 mins

Total Time: 65 min

1 3lb bag mini potatoes

1 cup chopped pickle

olive oil for drizzle

S&P to taste

Dressing

1 cup mayo

1/4 cup diced fresh dill

1 tsp Dijon mustard

3 tbsp pickle juice

1 tbsp Herb’s Crushed Garlic

S&P to taste

In a large pot, boil the baby potatoes until you can easily pierce them with a fork.
While the potatoes are cooking, prepare the dressing by combining the mayo, Dijon mustard, pickle juice, garlic, fresh dill, salt, and pepper in a bowl. Set aside.
Preheat your oven to 400°F (200°C).
Once the potatoes are cooked, drain the water and transfer them to a baking sheet. Using the back of a fork, gently press down on each potato to "smash" them.
Drizzle the smashed potatoes generously with olive oil, then sprinkle with salt and pepper.
Bake the potatoes for 10-15 minutes.
After baking, switch your oven to high broil. Broil the potatoes for another 10-15 minutes to get them extra crispy—just keep a close eye on them, as oven broil settings can vary!
Transfer the crispy smashed potatoes to a large bowl, then gently fold in the dressing.
Enjoy!

Note: Serve the salad while still warm for the best texture and taste!