Description
This Crispy Smashed Potato Salad is a fun and flavorful twist on the classic potato salad. With crispy smashed potatoes, creamy dressing, and a perfect blend of seasonings, this dish is sure to become a crowd favorite at your next barbecue or potluck. The crispy potatoes add a delightful crunch, while the creamy dressing brings everything together in a delicious, comforting way.
Ingredients
Scale
- 2 lbs baby potatoes (Yukon Gold or Red potatoes work well)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 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)
- 2–3 green onions, chopped
- 1/4 cup crumbled bacon (optional, but highly recommended)
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the Potatoes:
Place the baby potatoes in a large pot and cover with water. Add a pinch of salt and bring the water to a boil. Cook the potatoes for about 15-20 minutes, or until they are fork-tender. Drain and allow the potatoes to cool slightly. - Smash the Potatoes:
Preheat your oven to 425°F (220°C).
Once the potatoes are cool enough to handle, gently press down on each potato with a fork or potato masher to smash them flat. Place the smashed potatoes on a baking sheet lined with parchment paper. - Crisp the Potatoes:
Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss the potatoes to coat evenly.
Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden and crispy on the edges. - Prepare the Dressing:
While the potatoes are baking, prepare the dressing by mixing together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar (or lemon juice), fresh dill (if using), and a pinch of salt and pepper in a small bowl. - Assemble the Salad:
Once the crispy potatoes are done baking and have cooled slightly, cut them into bite-sized pieces.
In a large bowl, combine the crispy smashed potatoes, chopped green onions, crumbled bacon (if using), and dressing. Toss gently to coat the potatoes evenly with the creamy dressing. - Garnish and Serve:
Garnish with freshly chopped parsley and serve immediately or refrigerate until ready to serve.
Notes
- You can use regular potatoes, but baby potatoes work best for this recipe because they hold their shape and texture well.
- If you don’t have smoked paprika, regular paprika or a pinch of cayenne can be used for a bit of heat.
- For a lighter version, you can substitute the mayonnaise with Greek yogurt.
- This salad can be made ahead of time, but be sure to add the crispy bacon and fresh parsley just before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 270
- Sugar: 2g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg