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Here is the highlight of the meal to bring to a “potluck” type evening or to accompany a good BBQ: the crushed potato salad with pickles and dill.
OMG we love this salad!!! I think it’s the pickle and dill taste or perhaps the crispy side of potatoes that we like the most about this recipe?
Ingredients
Smashed potatoes
- 680g. baby potatoes
- 1/4 cup olive oil
- 1 tbsp. tablespoon of paprika
- 1 tbsp. tablespoon of garlic powder
Pickle and Dill Dip
- 3 tbsp. tablespoon of mayonnaise
- 3 tbsp. tablespoon of natural yogurt
- 2 tbsp. tablespoons of pickles cut into small cubes
- 2 tbsp. tablespoons of cucumbers cut into small cubes
- 2 tbsp. tablespoons of French shallots cut into small cubes
- 2 tbsp. chopped dill
- 1 tbsp. tablespoon of Dijon mustard
- the juice of a lemon
- 1 clove of garlic, diced
- salt and pepper to taste
Instructions
Smashed potatoes
- Preheat the oven to 400°.
- In a large pot, boil water and add salt and baby potatoes. Cook for 20 minutes or until the potatoes are tender.
- Drain.
- On a baking sheet lined with parchment paper, place the cooked baby potatoes and mash them using the bottom of a glass.
- Drizzle with olive oil and sprinkle with paprika and garlic powder. Salt and pepper to taste.
- Bake for 40 minutes or until the potatoes are crispy.
Pickle Dill Dip
- In a bowl, add all the ingredients and mix well.
Salad
- In a bowl, place the crushed potatoes then 3/4 of the pickle and dill dip. Mix well. Salt and pepper (to taste).
- If desired add the rest of the dip (to taste)*.
- *Personally I keep a small part of the dip for raw vegetables or for the rest of the salad (if you have any left). So you can add that little extra dip for the next day.