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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Wash the red-skinned potatoes thoroughly and cut any larger ones in half for even cooking. Leave the skins on for texture and flavor.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
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.
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.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and black pepper until smooth.
Add the smashed potatoes to the bowl with the dressing. Toss gently to coat the potatoes evenly with the dressing.
Fold in the chopped dill, sliced green onions, and diced celery for added freshness and crunch.
Taste and adjust seasoning if needed, adding more salt or black pepper to your preference.
Transfer the potato salad to a serving bowl and sprinkle paprika over the top for garnish.
Serve the potato salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 19.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4860 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
