This viral smashed potato salad is a must-try for summer BBQs, utilizing crispy smashed potatoes along with a creamy dressing. It's easy to make gluten-free and dairy-free, making it perfect for a variety of diets.
1: Preheat oven to 425°F.
2: Add potatoes to a large pot with 2 tablespoons salt. Cover with water by 2 inches and bring to a boil over medium heat.
3: Cook potatoes until fork tender, about 10-15 minutes. Strain off water and return potatoes to pot to steam dry for five minutes.
4: Smash dry potatoes on a parchment-lined baking sheet until about ½ inch thick with the bottom of a glass.
5: Drizzle with olive oil and season generously with salt. Roast until crispy and golden, about 40-50 minutes, flipping once midway.
6: Allow potatoes to cool before building the salad.
7: In a large bowl, combine lemon juice, sour cream, and mustard. Mix until thoroughly combined.
8: Fold in celery, red onion, and dill, then mix in the smashed potatoes.
9: Garnish with chives, dill, and flaky sea salt.
