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Smashed Potato Salad with Dill and Capers

by laine on March 27, 2012

For a week it was like summer here and that had me bbqing and making potato salad. This is a dill pickled twist on traditional mayo dressed potato salad. It was really good. I don’t even remember what it was served alongside.


  • About 5 or 6 medium sized potatoes, cut into eighths (halved and then quartered)
  • 4 green onions, finely sliced to about half way up the green part
  • 3 hard-boiled eggs, chopped
  • 1 stalk celery, diced small
  • 1/2 cup of mayonnaise
  • 1 tbls grainy Dijon mustard
  • Juice from 1 lemon
  • 1 tsp. white sugar
  • 3 or 4 dashes of Tabasco sauce
  • 3 or 4 dashes of Worcestershire sauce
  • 2 tbls fresh dill, chopped fine
  • 1 tbls capers, loosely chopped
  • ½ tsp freshly ground black pepper
  • ½ tsp kosher salt
  • Paprika and a few dill fronds for garnish


Place the potatoes in enough water to cover and 1 teaspoon of salt. Bring to a boil and simmer until fork-tender, about 10 minutes. Drain and add potatoes to a large salad bowl.

Mash the potatoes with a hand-held masher about 4 times, turn the potatoes over a few times and give it another 2 or 3 mashes. They should still be very lumpy. Mix in the onions, eggs, and celery.

In a small bowl, combine the mayo,  mustard, lemon juice, sugar, Tabasco sauce, and Worcestershire sauce. Mix well. Stir in the dill and capers and season with salt and pepper.

Add the dressing to the salad bowl and toss to coat. Sprinkle on a little paprika (like half a teaspoon) and top with dill fronds.

Makes about 5 servings.


{ 1 comment… read it below or add one }

marnie March 27, 2012 at 10:29 pm

finally a new post! (i check almost daily) this looks great.


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