Dill Pickle Smashed Potato Salad on a Bed of Herby Dill Pickle Ranch
A Summer Side You’ll Want on Repeat 🥒✨
Hi friends!
This week’s recipe is inspired by one of my biggest cravings: dill pickles. If you love anything tangy, herby, and a little creamy, this Dill Pickle Smashed Potato Salad is going to be your new go-to summer side!
Crispy roasted baby potatoes get smashed and seasoned, then served on a bed of the dreamiest herby dill pickle ranch made with Greek yogurt, sour cream, and fresh herbs. It’s crunchy, creamy, salty, and packed with flavor in every bite.
Top it all off with sliced pickles (obviously), more fresh herbs, and a drizzle of olive oil. It’s perfect for BBQs, dinner parties, or just when you want something fun and different to serve with grilled anything.
Grab the full recipe and let me know if you make it!
xx,
Jamie
Dill Pickle Smashed Potato Salad on a Bed of Herby Dill Pickle Ranch
Ingredients
Potatoes
1 bag mini potatoes
2 tbsp olive oil
Salt & pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Dill Pickle Herby Ranch
1 cup plain Greek yogurt
1/2 cup sour cream
1/4 cup mayo
2 tbsp chives, chopped
1 garlic clove, grated
2 tbsp lemon juice
2 tbsp parsley, chopped
2 tbsp dill, chopped
Salt & pepper, to taste
Garnish
1 dill pickle, thinly sliced
Chopped chives
Fresh dill
Fresh parsley
Drizzle of olive oil
Maldon flakey salt & freshly cracked black pepper
Directions
1. Boil the Potatoes
Bring a large pot of salted water to a boil. Add the mini potatoes and cook until fork-tender, about 15 minutes. Drain and let cool slightly.
2. Smash the Potatoes
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the boiled potatoes on the sheet and gently smash each one using the bottom of a glass or small bowl.
3. Season and Roast
Drizzle the smashed potatoes with olive oil. Sprinkle with salt, pepper, garlic powder, onion powder, and paprika. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
4. Make the Herby Dill Pickle Ranch
In a medium bowl, stir together Greek yogurt, sour cream, and mayo until smooth. Add in chopped chives, grated garlic, lemon juice, parsley, dill, and a good pinch of salt and pepper. Mix well and refrigerate until ready to use.
5. Assemble the Salad
Spread a thick layer of the herby ranch on a serving platter or shallow bowl. Pile the crispy smashed potatoes on top.
6. Garnish
Top with sliced pickles, more chopped herbs (chives, dill, and parsley), a drizzle of olive oil, and a generous sprinkle of Maldon flakey salt and freshly cracked black pepper. Serve and enjoy! xx