30 minute dilly smashed potato salad

Is the viral recipe worth the hype?

I’ve been wanting to try the viral smashed potato salad but I could not in my right mind ask you to boil potatoes for 30 minutes, then bake them for an hour, only to add them to a sauce that kinda takes away the crunch.

So as I do, I hacked it together and figured out how to get similar results in WAY less time. If you’ve got a microwave and an air fryer, you are well on your way to this delicious salad.

Here’s my verdict: it's delicious when served immediately. It’s not like traditional potato salad as you don’t want it to sit for hours as the sauce hardens and the potatoes soften. Honestly, I would not be fussed to do it the way the “viral” recipes are written, a boil then bake (and 2 hours later), given the final result. BUT done this way, I’d say it’s worth a try.

30 Minute Dilly Smashed Potato Salad

Cook time: 30 minutes

Serves: 2-4 (2 if it's your only side, 4 if you’ve got other things on the go)

Tools required:

Chef’s knife
Cutting board (not my exact one but very similar)
Microwave safe glass bowl
Air fryer
Pastry brush (I have both a bristle brush and a nylon and I prefer this nylon one)
Parchment paper

🥬Grocery List:

Dairy

• 1/2 cup plain greek yogurt/skyr

Produce

• 24 baby potatoes

• 1 stalk celery

• 1 tbsp minced fresh dill

• 1 tbsp chopped chives

• 1 tsp lemon juice

Pantry

• 1-2 dill pickles (1/4 cup chopped)

• 1 tbsp dill pickle juice

• 2 tbsp kewpie or regular mayo

• 1/2 tsp garlic powder

• 1/4 tsp onion powder

• 1/2 tsp honey

• 1/4 cup grapeseed or avocado oil

---

👩‍🍳Recipe:

(Note the ingredients above are the same as the ingredients listed below, just in an order easier for you to shop in! So don’t accidentally buy double)

For the potatoes

• 24 baby potatoes

• 1/4 cup grapeseed or avocado oil

For the dill dressing

• 1/2 cup plain greek yogurt/skyr

• 1 stalk celery, diced

• 1 tbsp minced fresh dill

• 1 tbsp chopped chives

• 1 tsp lemon juice

• 1-2 dill pickles (1/4 cup chopped)

• 1 tbsp dill pickle juice

• 2 tbsp kewpie or regular mayo

• 1/2 tsp garlic powder

• 1/4 tsp onion powder

• 1/2 tsp honey

---

Instructions:

1. Prep your potatoes. To a large microwave safe bowl, add washed and dried potatoes. Cook on high in the microwave uncovered for 3 minutes. Toss and cook another 2-3 minutes

2. Smash your potatoes. Once potatoes are cool enough to handle, lay out a large sheet of parchment paper. Lightly oil the bottom of a flat cup and use it to smash potatoes into 1/4 inch rounds. Once all are smashed, brush generously with oil and season with salt. Place into air fryer for 15-20 minutes until deeply golden brown and crispy. (depending on the size of your air fryer you may need to do 2 batches, I was able to fit them all in mine slightly layered).

3. Make your dill dressing. To a large bowl, add 1/2 cup plain greek yogurt/skyr, 1 stalk celery, diced, 1 tbsp minced fresh dill, 1 tbsp chopped chives, 1 tsp lemon juice, 1-2 dill pickles (1/4 cup chopped), 1 tbsp dill pickle juice, 2 tbsp kewpie or regular mayo, 1/2 tsp garlic powder, 1/4 tsp onion powder and 1/2 tsp honey. Mix well and add salt and pepper to taste.

4. Finish up. Once potatoes are cooked, add to a bowl will half of your dressing and toss. Add more sauce as needed to fully coat (I used about 3/4 total of mine). Serve immediately.

Printer Friendly 30 Minute Dill Smashed Potato Salad

947KB ∙ PDF file

Download

Download

Notes:

Leftovers: this can be eaten cold and does keep in the fridge, however the potatoes of course don’t stay crispy. The dressing firms up a bit too so I recommend freshening it up with your leftover dressing right before serving.

Pickles: if you don’t like pickles you can make this more of a ranch-style dressing. Omit the pickles and pickle juice and add 1 tsp white vinegar instead. Taste and adjust to your liking with more vinegar.

Anything else? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!