Smashed Potato Salad with Dill Vinaigrette

Name: Smashed Potato Salad with Dill Vinaigrette
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 4 tablespoons extra-virgin olive oil; 1 tablespoon apple cider vinegar; 1 tablespoon lemon juice; 1 tablespoon finely chopped fresh dill; 1 tablespoon finely chopped fresh parsley; 1.5 teaspoons whole grain mustard; 1 teaspoon honey; 1 clove garlic (finely grated); ¼ teaspoon crushed red pepper flakes; ¼ teaspoon kosher salt; ¼ teaspoon freshly-cracked black pepper; ¾ cup whole-milk Greek yogurt; 2 scallions (green parts only, thinly sliced); 2 tablespoons finely chopped fresh chives; 1 pound baby potatoes; 1 teaspoon kosher salt; 3 tablespoons extra-virgin olive oil; 1 large yellow onion (cut into thick slices); 6 ounces sliced smoked salmon; Sprig of fresh dill (for garnish)

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This Smashed Potato Salad with Dill Vinaigrette will forever change the way you think about potato salads. Tender baby potatoes are par-boiled before getting smashed and seared on a hot griddle until golden and crispy. Tossed with a delicious and fresh, herb-packed dill vinaigrette and piled high with smoked salmon on a bed of Scallion and Chive Yogurt. It’s an absolute explosion of flavours, colours and textures.

Ingredients Needed for the Smashed Potato Salad

Baby Potatoes: Small, waxy baby potatoes or creamers are perfect here. They don’t take long to par-boil, don’t need to be peeled or cut prior to cooking and hold their shape well when smashing.
Grilled Onions: Sliced thick and griddled until slightly charred and caramelized. It adds a nice crunch and tiny bit of sweetness that helps balance the acidity and spice in the Dill Vinaigrette.
Dill Vinaigrette: The potatoes get all the recognition but the Dill Vinaigrette is the unsung hero. It’s fresh, vibrant, punchy, balanced and brings the smashed potato salad to life. It’s also incredibly easy to make with only a few easy-to-find ingredients.
Scallion and Chive Yogurt: The idea here is to mimic the scallion and chive cream cheese I’d find on my favourite bagel with lox but cut the calories and bump up the protein. Enter a good-quality and thick whole-milk Greek yogurt. Once it’s mixed with the scallions and chives and served with the smashed potatoes, smoked salmon and dill vinaigrette it takes on a completely different flavour.
Smoked Salmon: You can take this smashed potato salad a lot of different directions. Tuck in some crispy pieces of bacon (beef, turkey or pork), hard-boiled eggs, tinned fish (think sardines, smoked mackerel, anchovies) or, my absolute favourite, smoked salmon. Not only does it add the most beautiful colour, but the smokiness and richness from the fish is absolutely incredible against the other elements.

Why You’ll Love This Recipe

Crispy and Creamy: Golden edges with fluffy centres for the best of both worlds.
No Mayo: A lighter, fresher take on potato salad that’s much higher in protein and lower in calories.
Griddle or Pan-Friendly: No need to turn on the oven, though an oven method is included if you prefer.
Versatile: Makes for a really hearty yet healthy lunch option or as a side dish for dinner. It can also be partially prepared in advance. You can parboil the potatoes and make the Dill Vinaigrette and Scallion and Chive Yogurt ahead of time.

For Best Results!

Parboil: Boiling the potatoes before smashing ensures a fluffy interior. Just be sure not to cook them all the way through or they won’t hold their shape once smashed. You want to boil them just until the centres are soft enough to pierce with a fork.
Use a Heavy Pan or Griddle: Cast iron or carbon-steel work best for even heat and deep crisping.
Press Gently: Smash the potatoes enough to flatten but not fall apart.
Dress while warm: Tossing the potatoes with vinaigrette while they’re still warm helps them soak up more flavour. I like to drizzle some of the vinaigrette onto the potatoes while they’re still in the pan and then spoon more on top before serving.

How to Make the Smashed Potato Salad

Griddle or Pan Method

Parboil the potatoes: Place baby potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, around 25 minutes depending on the size of the potatoes. Drain and let cool slightly.
Make the vinaigrette: While the potatoes boil you can get to work on the vinaigrette by adding all the ingredients to a bowl and whisking until emulsified. You’ll need extra-virgin olive oil, red wine vinegar, whole-grain mustard, garlic, fresh dill, fresh parsley, chile flakes, honey, salt and pepper.
Make the Scallion and Chive Yogurt: Chances are the potatoes are still boiling to use this time to quickly mix together some Greek yogurt, scallions and chives then pop it back in the fridge until you’re ready to serve.
Heat the griddle or pan: Set a griddle or heavy pan over medium-high heat. Add a good drizzle with olive oil and heat it until just shimmering.
Smash the potatoes: Carefully add the potatoes to the pan (they may splatter if they’re still wet so make sure they’re dry) and use the bottom of a measuring cup or press to gently press and flatten each one.
Crisp the Potatoes: Cook the potatoes in a single layer, ensuring maximum contact with the pan, for around 5 minutes per side or until deeply golden and crispy. Work in batches if necessary and add more oil as needed.
Drizzle with Vinaigrette: After you flip the potatoes and the first side has developed a nice crust, drizzle them with a bit of the Dill Vinaigrette so they can start absorbing some of the flavours.
Griddle the Onions: You can either set the potatoes aside once they’re crispy or, if your pan/griddle is big enough, stack them to one side so they stay warm as you griddle the onions until nicely caramelized.
Assemble: In a bowl or dish, spread a nice layer of the Scallion and Chive Yogurt then start to build a tower by alternating with the crispy smashed potatoes, griddle onions, and smoked salmon. Finish with a drizzle of the Dill Vinaigrette, a couple more small dollops of yogurt and some fresh dill as a garnish.

Oven-Baked Method

Parboil and smash the potatoes as above.
Arrange on a baking sheet lined with parchment paper. Drizzle generously with olive oil and season with salt and pepper.
Roast at 425°F for 35 to 45 minutes, flipping once, until golden and crispy. The time it takes depends on the strength of your oven and how thick you smash the potatoes.
Assemble by following the same instructions above.

Ingredient Substitution Ideas

Potatoes: Try fingerlings or small red potatoes.
Vinegar: Use red wine vinegar, sherry vinegar or champagne vinegar.
Herbs: Mix and match parsley, basil, chives, tarragon, dill or cilantro.
Mustard: Substitute dijon mustard if you don’t want the texture from the whole grain mustard.
Smoked Salmon: Add bacon, hard-boiled eggs, sardines, smoked mackerel, or even grilled chicken.

What to Serve with the Smashed Potato Salad

This can easily be enjoyed as a standalone dish, but if you want to serve it as a side dish here are some pairing options:

Grilled chicken, steak, or lamb skewers
Grilled Salmon, shrimp, or other seafood
As part of a Mediterranean mezze spread
Classic summer BBQ favourites like smoked ribs, briskets, burgers and grilled vegetables

Reheating Suggestions

On the pan/griddle: Re-crisp the potatoes over medium-high heat with a drizzle of oil until warmed through.
Oven: Spread on a baking sheet and heat at 400°F for 10–12 minutes.
Avoid Reheating Salmon: If you need to reheat leftovers, I suggest you remove the smoked salmon first.

Recipe FAQs

Can I make this potato salad ahead of time?

You can definitely parboil the potatoes in advance and then crisp them in the pan/griddle when ready to serve. I don’t recommend assembling the potato salad in advance though. The potatoes will get stale and lose their desired texture.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

Can I serve it cold?

You can serve the Smashed Potato Salad while it’s hot or still warm but I don’t recommend serving it cold. The potatoes will no longer be crispy and the centres will get a bit dry.

About the Author

Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

Read My Paleo Story