Smashed Potato Salad

by Melissa McClelland

Makes about 3 cups

Smashing the potatoes allows the salad to be assembled immediately. It can be packed right away so it stays a bit warm or chilled until the other parts of the picnic are ready.

  • 1 pound small red skin potatoes
  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • 1 tablespoon finely chopped dill Salt and pepper to taste

Place potatoes in a medium saucepan, cover with cold water and bring to a boil. Reduce heat and boil gently about 10 minutes, or until a potato slides easily off a knife when pierced. Drain and set in a medium bowl. Smash lightly with a potato masher. In a measuring cup, whisk together oil, lemon juice, and dill and pour over potatoes. Toss well and season with salt and pepper.