Ingredients
Potatoes and dressing
- 2 lb baby gold potatoes washed, unpeeled
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 cup dill pickles drained and chopped
- 1/2 cup red onion finely chopped
- 1/2 cup celery chopped
- 1/4 cup fresh dill chopped
- 1 tbsp capers drained
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- water to cover potatoes by 1 inch; discarded after boiling
Equipment
- 1 Large pot
- 1 Colander
- 1 Large rimmed baking sheet
- Parchment paper rated for 450°F
- 1 Flat-bottomed glass
- 1 Spatula
- 1 Large mixing bowl
- 1 Mixing spoon
- 1 Knife and cutting board
- Measuring cups and spoons
Instructions
Prepare the salad
- Place the washed whole baby potatoes in a large pot and add cold water to cover them by 1 inch.
- Bring to a boil, then simmer for 25–30 minutes, until a knife slips into the centers easily. Drain and let steam-dry for 5 minutes. Heat the oven to 450°F and line a large rimmed baking sheet with parchment rated for that temperature.
- Place the potatoes on the pan with space between them. Press with a flat-bottomed glass to about 1/2 inch thick. Brush both sides with the oil and season with salt and pepper. Roast for 15 minutes, turn carefully, and roast for 12–15 minutes more, until browned and crisp at the edges.
- Cool the potatoes for 10 minutes. In a large bowl, stir together mayonnaise and Dijon. Add pickles, onion, celery, dill, and capers. Gently fold in the potatoes just before serving.
Video
Notes
Estimated cost: USD $5.50 for the whole recipe, approximately $0.92 per side serving. Based on the portions of potatoes, oil, vegetables, herbs, and condiments used; local prices vary. Contains egg and mustard; check labels. Refrigerate promptly and use within 3–4 days.
Instructional video: Natasha’s Kitchen, originally uploaded 2024-07-26T11:00:06-07:00. This version uses slightly less dressing, pickles, capers, and salt. The video demonstrates the same boil, smash, roast, and dress method.
