Serves 8-10
Crispy Smashed Dill Pickle Potato Salad
Crispy Smashed Dill Pickle Potato Salad
If you are looking for a creative dish to pass at your next event or party, then look no further! This simple potato salad recipe has been re-invented to give it a whole new makeover and who doesn’t love a glow up! Crispy yukon potatoes tossed with a creamy honey mustard and dill dressing will have all of your guests gushing for the recipe. Let’s get cooking!
- Prep Time: 20 minutes
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8–10 1x
- Category: Side Dish
- Method: boil and roast
- Cuisine: American
- Diet: Vegan
Ingredients
- 3 lbs Yukon gold baby potatoes
- 1 cup cashews
- 1 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 1 tbsp stone ground mustard
- 1/4 c maple syrup
- 2 tbsp white vinegar
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup non-dairy yogurt
- 1 bell pepper, small dice
- 1/2 red onion, small dice
- 3 green onions, chopped
- 1/2 cup pickle relish
- 1 bunch fresh dill, chopped
- salt and pepper to taste
Instructions
Preheat oven to 425*. Start by placing potatoes into a large pot and cover with cold water. Bring to a boil and add a handful of salt to the water. Boil for 7 minutes, drain and cool. While the potatoes are cooking, make the dressing by placing the cashews, mustards, maple syrup, vinegar, and seasoning into a high-powered blender with 1 cup of water. Blend on high for 1 minute until the dressing is thick and creamy. Taste to adjust any seasonings. Scrape into a large bowl and gently toss with the yogurt. Add in all the chopped veggies. After your potatoes are done, place them onto a baking tray and gently smash each potato with a glass* Place into oven for 30 minutes, flipping half way through. When potatoes are brown and crispy, remove from the oven and cool for a couple of minutes. Toss potatoes with dressing and veggies, taste and adjust for seasoning. Serve immediately or place in fridge for 2 hours for flavors to meld. Happy Eating!
Notes
*Drizzle oil onto baking tray before adding potatoes for extra crispy taters
Keywords: plant based, vegan, potato salad, potluck, passed side dish, healthy sides, easy to make, potato
Serves 8-10
Crispy Smashed Dill Pickle Potato Salad
Crispy Smashed Dill Pickle Potato Salad
If you are looking for a creative dish to pass at your next event or party, then look no further! This simple potato salad recipe has been re-invented to give it a whole new makeover and who doesn’t love a glow up! Crispy yukon potatoes tossed with a creamy honey mustard and dill dressing will have all of your guests gushing for the recipe. Let’s get cooking!
- Prep Time: 20 minutes
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8–10 1x
- Category: Side Dish
- Method: boil and roast
- Cuisine: American
- Diet: Vegan
Ingredients
- 3 lbs Yukon gold baby potatoes
- 1 cup cashews
- 1 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 1 tbsp stone ground mustard
- 1/4 c maple syrup
- 2 tbsp white vinegar
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup non-dairy yogurt
- 1 bell pepper, small dice
- 1/2 red onion, small dice
- 3 green onions, chopped
- 1/2 cup pickle relish
- 1 bunch fresh dill, chopped
- salt and pepper to taste
Instructions
Preheat oven to 425*. Start by placing potatoes into a large pot and cover with cold water. Bring to a boil and add a handful of salt to the water. Boil for 7 minutes, drain and cool. While the potatoes are cooking, make the dressing by placing the cashews, mustards, maple syrup, vinegar, and seasoning into a high-powered blender with 1 cup of water. Blend on high for 1 minute until the dressing is thick and creamy. Taste to adjust any seasonings. Scrape into a large bowl and gently toss with the yogurt. Add in all the chopped veggies. After your potatoes are done, place them onto a baking tray and gently smash each potato with a glass* Place into oven for 30 minutes, flipping half way through. When potatoes are brown and crispy, remove from the oven and cool for a couple of minutes. Toss potatoes with dressing and veggies, taste and adjust for seasoning. Serve immediately or place in fridge for 2 hours for flavors to meld. Happy Eating!
Notes
*Drizzle oil onto baking tray before adding potatoes for extra crispy taters
Keywords: plant based, vegan, potato salad, potluck, passed side dish, healthy sides, easy to make, potato
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