Ingredients:

  • 2 lbs (900g) small Yukon Gold potatoes or baby potatoes, roughly the same size
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ cup (120g) mayonnaise
  • ¼ cup (60g) sour cream (or Greek yogurt for a lighter option)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
  • 1 stalk celery, finely diced
  • ¼ cup (30g) red onion, finely diced
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Optional: A pinch of cayenne pepper for a little kick

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until fork-tender (about 15-20 minutes). Drain well.
  2. Preheat oven to 400°F (200°C). Spread the drained potatoes on a baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato until flattened. Be careful not to completely disintegrate them!
  3. Drizzle the smashed potatoes with olive oil. Sprinkle with salt, pepper, and garlic powder. Roast for 20-25 minutes, or until golden brown and crispy around the edges.
  4. While the potatoes are roasting, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, dill, chives, celery, red onion, salt, pepper, and cayenne pepper (if using) in a large bowl.
  5. Once the potatoes are roasted and slightly cooled (but still warm), add them to the bowl with the dressing. Gently fold to coat, being careful not to break them apart too much.
  6. Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.