Name: Big Dill Pickle Smashed Potato Salad
Prep time: 15
Cook time: 45
Yield: 6 servings
Ingredients: For the potatoes:; 2 lbs. baby Yukon gold potatoes (1½ to 2 inches each); 3 Tbsp. white vinegar, for the cooking water; Water; 3 Tbsp. olive oil; For the dressing:; ¾ cup Japanese mayonnaise (like Kewpie); ¼ cup sour cream (full-fat); 2 tsp. Dijon mustard; 1 Tbsp. white wine vinegar; 1 Tbsp. fresh chives, finely chopped; For the pickle layer:; ¾ cup chopped dill pickles, well-drained; 4 scallions, trimmed and halved lengthwise; Olive oil, for brushing; For the finish:; 3 Tbsp. neutral oil (grapeseed, avocado, or light olive oil), for the bloom; 1/3 cup crispy fried shallots; 2 Tbsp. fresh dill fronds

Home | Recipes | Big Dill Pickle Smashed Potato Salad

Big Dill Pickle Smashed Potato Salad

Recipe by Savory Spice Test Kitchen

Grilling & BBQ

Crispy & Fried Foods

Crispy-edged smashed Yukons tossed in a creamy Japanese mayo sauce, then finished with charred scallions, crispy fried shallots, and Garlic Chili Crisp Oil for layers of crunch and pickle-packed flavor.

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Serves 6 servings

Prep Time 15

Cooking Time 45

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Ingredients

For the potatoes: 2 lbs. baby Yukon gold potatoes (1½ to 2 inches each) 3 Tbsp. white vinegar, for the cooking water

1 Tbsp. Salt & Pepper Tableside Seasoning, for the cooking

Water 3 Tbsp. olive oil

1½ tsp. Salt & Pepper Tableside Seasoning, for roasting

For the dressing: ¾ cup Japanese mayonnaise (like Kewpie) ¼ cup sour cream (full-fat)

1 Tbsp. Big Dill Pickle Seasoning

1½ tsp. Smoked Spanish Sweet Paprika

2 tsp. Dijon mustard 1 Tbsp. white wine vinegar 1 Tbsp. fresh chives, finely chopped For the pickle layer: ¾ cup chopped dill pickles, well-drained 4 scallions, trimmed and halved lengthwise Olive oil, for brushing

Pinch of Salt & Pepper Tableside Seasoning, for the scallions

For the finish: 3 Tbsp. neutral oil (grapeseed, avocado, or light olive oil), for the bloom

2 Tbsp. Garlic Chile Crunch, for the bloomed oil

1 tsp. Garlic Chile Crunch, for a dry sprinkle on top

1/3 cup crispy fried shallots 2 Tbsp. fresh dill fronds

Big Dill Pickle Seasoning, to dust the rim of the bowl

Directions

Step 1 Make the Garlic Chili Crisp Oil.

Step 2 Cook the potatoes. Place the potatoes in a large pot and cover with cold water by 1 inch. Add the 3 Tbsp. white vinegar and 1 Tbsp. Salt & Pepper Tableside Seasoning. Bring to a boil, then simmer 12 to 15 min. until a paring knife slides in with no resistance. Drain and let steam-dry 5 min.

Step 3 Smash and roast. Preheat the oven to 450 degrees. Transfer the potatoes to a parchment-lined sheet pan, spaced out. Use the bottom of a measuring cup to gently smash each potato to about ½ inch thick — they should crack open and spread. Drizzle generously with 3 Tbsp. olive oil and season with 1½ tsp. Salt & Pepper Tableside Seasoning. Roast 22 to 26 min., flipping once at the halfway mark, until the edges are deeply golden and crispy.

Step 4 Char the scallions. While the potatoes roast, brush the halved scallions lightly with olive oil and a pinch of Salt & Pepper Tableside Seasoning. Char in a dry cast-iron skillet over high heat 1 to 2 min. per side until blistered and lightly blackened in spots. Cool, then chop into 1-inch lengths. Or, place under the broiler for 90-seconds.

Step 5 Make the dressing. In a medium bowl, whisk together mayo, sour cream, Big Dill Pickle Seasoning, Smoked Spanish Sweet Paprika, Dijon mustard, white wine vinegar, and chopped chives.

Step 6 Transfer the hot, crispy smashed potatoes to a large serving bowl. While still warm, add the chopped dill pickles and the charred scallions. Spoon over about two-thirds of the dressing and toss gently with a silicone spatula. You want the potatoes coated but with their crispy edges still visible.

Step 7 Place potato salad in a wide, shallow serving bowl. Drizzle remaining dressing over the top, scatter the crispy fried shallots on top, and lightly spoon Garlic Chile Crisp Oil across the top. Sprinkle 1 tsp. of dry Garlic Chile Crunch over for extra crunch. Tear and sprinkle fresh dill over the top. Dust the rim of the bowl with a final pinch of Big Dill Pickle Seasoning and serve.

Recipe Notes

Serve warm or at room temperature. Or, hold in the fridge for 24 hours, then crisp the shallots fresh and drizzle the Garlic Chile Crisp Oil when serving. The cold-start vinegar trick (Kenji-style) firms the potato exterior and seasons the potatoes through, so they hold their shape during the smash and roast.

Make extra Garlic Chile Crisp Oil; in a sealed jar it keeps for a week at room temperature or 2 to 3 weeks in the fridge. It's delicious on eggs, rice, avocado toast and pretty much anything.