Ingredients:

  • 2 lbs baby Yukon Gold potatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp granulated sugar
  • 3 stalks green onions, thinly sliced
  • 2 tbsp fresh dill, chopped
  • 1/4 cup pickled red onions, chopped

Instructions:

  1. Boil the potatoes. Place baby Yukon Gold potatoes in a pot of cold salted water. Bring to a boil and simmer until fork tender, approximately 15-20 minutes. Note: Starting with cold water ensures the middle cooks at the same rate as the outside.
  2. Steam dry. Drain the potatoes completely and let them steam dry in the colander for 5 minutes. Wait until the visible steam stops rising to ensure maximum crispiness.
  3. The Smash. Preheat oven to 425°F (218°C). Arrange potatoes on a large rimmed baking sheet. Use the bottom of a flat bottomed glass to press each potato down until they are about 1/4 inch thick.
  4. Season and Roast. Drizzle the smashed potatoes with olive oil and season with kosher salt and black pepper. Roast for 25-30 minutes, flipping halfway through, until edges are mahogany colored and crisp.
  5. Whisk the dressing. While potatoes are roasting, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and granulated sugar in a medium mixing bowl.
  6. The Cool Down. Allow roasted potatoes to cool slightly until they are warm, not hot. Note: If they are too hot, the mayo will melt and turn into an oily glaze.
  7. Fold in aromatics. Gently fold in the dressing, sliced green onions, chopped fresh dill, and chopped pickled red onions, stirring carefully to maintain those crispy edges.
  8. The Final Set. Chill the salad for 30 minutes in the fridge before serving to set the flavors.