Be sure to cook your red potatoes until they are easily pierced with a fork and the skin begins to pull away from the potato. This will ensure the potatoes are soft enough to smash, adding to the creaminess of the salad.
Course Said Dish
Cuisine American
Keyword potato salad
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 12
Ingredients
3poundsmall red potatoes
1teaspoonkosher salt
2tablespoonswhite vinegar
½cupred onionchopped
½cuplight mayonnaise
½cuplight sour cream or Greek yogurt
1teaspoongarlic salt
½teaspoonfreshly ground black pepper
¼cupchopped dill fresh dildivided
Instructions
Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.