We all know of at least a handful of non-lettuce dishes that are graced with the word ‘salad’ in their title. Chicken, egg, pasta, fruit and of course, the humble potato have all squeezed their way into the salad arena, without even touching a sprig of lettuce!

Potato salad may not be the classiest dish on the spread, but it is a classic that makes its fair share of appearances on the party table. In fact, here in Lafayette, most bowls of gumbo aren't considered complete without a big scoop of potato salad somewhere in or around that bowl! (Personally, I like to have a scoop on the side so I can dip each potato salad bite into that steamy bowl of gumbo goodness!)

There are a lot of great variations when it comes to potato salad and this one doesn't stray too far off. It has all the usual suspects...mayo, mustard, boiled potatoes and eggs. You get some crunch from finely diced celery and red onion and a little salt, pepper & garlic powder for seasoning. 

My favorite ingredient in this classic is herby, fresh dill. But we're not stopping there! This one becomes an even bigger dill with chopped dill pickles. You can use your favorite brand of pickle (so many great ones to choose from, but it's Mt. Olive Hamburger Dill Pickle Chips for me)! 

The first thing you'll want to do is boil the eggs and potatoes. In a medium sized pot, add the eggs, covering them with about a half inch of water and heat over medium/high. Once the water comes to a boil, set a timer for 5-7 minutes and continue boiling, uncovered. As soon as the timer goes off, move the eggs to an ice bath. Once they've cooled, you can peel, chop and set them aside. 

While the eggs are boiling, you can get started on the potatoes. Using a mix of yukon gold and russet potatoes, you'll get a nice, fluffy texture. (Here's another recipe where we used a mix of potatoes!) Wash and peel all (or some) of the skins off and cut into roughly one inch cubes. 

Move the potatoes to a large pot, cover with water and bring to a boil. Add about a teaspoon of salt and boil for 10 minutes or until tender. Once the potatoes are cooked, drain the water right away so you don't end up with mealy potatoes! 

Since this is a smashed potato salad, we're going to give these potatoes a good mashing. Add in the chopped eggs, a finely diced stalk of celery and about 1/4 of a finely diced red onion.

For the dressing, combine 1 cup mayo, 2 tablespoon of yellow mustard, 1 teaspoon of apple cider vinegar, 2 large pinches of fresh dill and 1/4 cup of the chopped dill pickles. Season with 1/4 teaspoon garlic powder and salt & pepper, to taste. 

Add the dressing to the potatoes and mix it all up just to the point where everything is combined. You don't want to over mix here. Store in the refrigerator until you're ready to serve and keep any leftovers refrigerated.  

Thanks for Chewsing!