Old Bay Smashed Potato Salad
It’s officially grilling season, and if you ask me, no backyard BBQ is complete without a really good potato salad – and this Old Bay Smashed Potato Salad is just that! Baby potatoes are boiled until tender, smashed, and baked to golden, crispy perfection. Toss with crunchy veggies and zesty Old Bay dressing, and you’ve got a unique take on potato salad that is sure to be on heavy rotation this summer!
Ingredients
- 3 pounds baby potatoes
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 2 tablespoons olive oil
- 1 cup vegan mayo
- 1/2 cup sweet relish
- 3 tablespoons apple cider vinegar
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon celery seed
- 1 cup diced celery
- 1 cup thinly sliced red onion
- 1/3 cup minced chives
- 1/4 cup fresh minced parsley
- 3 tablespoons minced dill, plus more for garnish
Instructions
- Place the potatoes in a large pot, season with salt to taste, cover with water, and bring to a boil. Cook the potatoes until fork tender, but not too soft, 25-35 minutes. Drain and cool for 5-10 minutes.
- Meanwhile, preheat your oven to 425°F.
- Place the potatoes on a prepared baking tray. Using the bottom of a cup or the flat side of a spatula, gently smash the potatoes. Drizzle with the olive oil and season with a pinch of salt and pepper. Bake the potatoes until the edges are crispy and golden, 25-30 minutes. Remove and let cool for 5-10 minutes.
- While the potatoes are in the oven, place the mayo, relish, apple cider vinegar, old bay seasoning, and celery seed in a large bowl and whisk to combine. Place the smashed potatoes into the bowl along with the celery, red onion, chives, parsley, and dill. Toss gently to combine. Taste and adjust seasonings, if necessary.
- You can serve immediately, but I like to place mine in the refrigerator to cool for at least one hour to serve chilled.
Video
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