Description
This Crispy Smashed Potato Salad is a delightful twist on traditional potato salad, featuring crispy, smashed baby potatoes tossed in a creamy, tangy dressing with fresh herbs and a hint of smoky bacon. Perfect as a side dish for summer barbecues, picnics, or weeknight dinners, it offers a satisfying combination of textures and flavors that will delight your taste buds.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes (Yukon Gold or Red potatoes work well)
Seasoning and Oil
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon fresh dill, chopped (optional)
Mix-ins & Garnish
- 2-3 green onions, chopped
- 1/4 cup crumbled bacon (optional, but highly recommended)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Potatoes: Place the baby potatoes in a large pot and cover with salted water. Bring to a boil over high heat and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Drain and Smash: Drain the cooked potatoes and let them cool slightly. On a baking sheet lined with parchment paper, gently smash each potato with the bottom of a glass or a potato masher to flatten them slightly, about 1/2 inch thick.
- Season and Roast: Drizzle the smashed potatoes with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Use your hands to ensure each potato is evenly coated. Roast in a preheated oven at 425°F (220°C) for 20 minutes or until the edges are crispy and golden brown.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar (or lemon juice), and chopped fresh dill until smooth and well combined.
- Combine Salad: Once the potatoes are roasted and cooled slightly, transfer them to a large mixing bowl. Add the chopped green onions, crumbled bacon, and the prepared dressing. Gently toss to coat the potatoes without breaking them apart.
- Garnish and Serve: Sprinkle the salad with fresh chopped parsley for a pop of color and fresh flavor. Serve immediately or refrigerate for up to 2 days to allow flavors to meld.
Notes
- Use baby Yukon Gold or Red potatoes for the best texture and flavor.
- If you want to keep this salad vegetarian, omit the bacon or use a plant-based bacon alternative.
- Make sure not to fully mash the potatoes; keep them slightly chunky for a crispy texture.
- The salad can be served warm, at room temperature, or chilled.
- For extra tang, add a little more vinegar or lemon juice to the dressing.
