Smashed Potato Salad Recipe

Ingredients

• 1.5 lbs baby Yukon gold potatoes
• 0.5 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 0.25 cup red onion, finely chopped
• 0.25 cup celery, finely chopped
• 0.25 cup fresh dill, chopped
• to taste Salt and black pepper
• 0.5 cup cooked bacon, crumbled (optional)
• 0.25 cup feta cheese, crumbled (optional)

Instructions

1. In a large pot, add the baby Yukon gold potatoes and cover them with water. Bring to a boil and add a pinch of salt. Cook for about 15-20 minutes, or until the potatoes are fork tender but not mushy.
2. Drain the potatoes and let them cool slightly. Once cool enough to handle, place them on a large cutting board. Using the bottom of a glass or a potato masher, gently smash each potato until slightly flattened but still chunky.
3. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
4. In a large mixing bowl, add the smashed potatoes, red onion, celery, and fresh dill. If using, add the crumbled bacon and feta cheese for extra flavor.
5. Pour the dressing over the potato mixture. Gently fold everything together, being cautious not to break the potatoes too much. Adjust seasoning with more salt and pepper if needed.
6. Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.