Sour Cream & Onion Smashed Potato Salad

Sour Cream & Onion Smashed Potato Salad


  • 2 lbs baby yellow potatoes
  • 3 tbsp olive oil
  • Kosher Salt
  • Freshly ground black pepper

Quick Pickled Red Onion

  • ¾ cup red onion, cut into coins or slivers
  • 1/3 cup white wine vinegar
  • 1/3 cup water
  • 2 tsp kosher salt
  • 2 tsp sugar

Sour Cream & Onion Dressing

  • ¾ cup sour cream
  • ¼ cup mayo
  • 1½ tsp onion powder
  • 1 clove garlic, finely grated (or 1 tsp garlic powder)
  • 2 tbsp Smak Dab Hot and Sweet Dill Mustard
  • 2 tbsp apple cider vinegar
  • ½ tsp Kosher salt
  • Freshly ground black pepper
  • ¼ cup fresh dill, chopped, plus more for garnish
  • ¼ cup green onion or chives, finely chopped, plus more for garnish


  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes in a large pot of salted water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.
  2. Pat the potatoes dry with a paper towel, then transfer to a baking sheet. Gently smash each potato with the bottom of a glass. Brush or drizzle with olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until golden brown and crispy.
  3. While the potatoes cook, mix all the ingredients for the Sour Cream & Onion Dressing. Season with additional salt and pepper, if needed.
  4. When the potatoes are done, remove the tray from the oven and let cool. Transfer to a platter and drizzle with dressing. Garnish with green onion, dill, pickled red onion and freshly ground black pepper.
  5. For the pickled shallots, place the sliced shallots into a heat proof jar (like an empty
    Smak Dab jar!) In a small pot, bring the vinegar, water, salt and sugar to a boil. Pour the boiling liquid into the jars to cover the red onion. Carefully seal with a lid and set aside.
    Leave for 2-4 hours minimum before using and refrigerate after 4 hours.