Why Make This Recipe
Crispy Smashed Potato Salad is a delightful twist on traditional potato salad, combining the heartiness of potatoes with the crunch of roasting. This dish is not only delicious but also very versatile, making it perfect for picnics, barbecues, or family dinners. The crispy texture of the smashed potatoes, combined with the creamy dressing and savory bacon, creates a flavor explosion in every bite. Plus, it’s easy to put together and will impress your family and friends alike!
How to Make Crispy Smashed Potato Salad
Ingredients
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup cooked bacon, chopped
- 1/2 cup green onions, sliced
- 1/4 cup fresh parsley, chopped
Directions
Preheat the oven to 450°F (230°C). This high temperature helps to achieve a lovely crispy finish on the potatoes.
Boil the baby potatoes in salted water until they are fork-tender. This usually takes about 15–20 minutes. Once they’re tender, drain them and let them cool slightly.
Smash the potatoes: Place the boiled potatoes on a baking sheet. Using a potato masher or the bottom of a glass, gently smash each one down. You want them to flatten a bit without falling apart completely.
Drizzle olive oil over the smashed potatoes. Make sure to coat each one, then sprinkle them with salt and black pepper for flavor.
Roast the potatoes in the oven for about 20-25 minutes. You want to see them turn golden brown and get crispy edges. Keep an eye on them to prevent burning.
Make the dressing: In a bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar. Mix until creamy and smooth.
Chop cooled potatoes into bite-sized pieces. If they are too warm, let them cool longer before chopping for easier mixing.
Combine the ingredients: In a large bowl, add the chopped potatoes, creamy dressing, cooked bacon, sliced green onions, and chopped parsley.
Toss gently until everything is well coated with the dressing and distributed evenly.
Serve warm or chilled: This salad tastes great at any temperature, so choose whatever you prefer!
How to Serve Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is perfect for many occasions. Serve it as a side dish at summer barbecues, alongside grilled meats, or as a comforting dish in potlucks. You can also enjoy it as a main dish by adding some protein, like grilled chicken or shrimp, for a complete meal. If you want to elevate your presentation, consider garnishing with extra green onions or parsley on top.
How to Store Crispy Smashed Potato Salad
To store any leftover Crispy Smashed Potato Salad, place it in an airtight container in the refrigerator. It should stay fresh for about 3-5 days. If the potatoes seem a bit soggy after a day, you can pop them back in the oven for a few minutes to re-crisp them before serving. Avoid freezing this dish, as it may alter the texture of both the potatoes and the dressing.
Tips to Make Crispy Smashed Potato Salad
Choose the right potatoes: Baby or small Yukon gold potatoes work best for this recipe, as they have a creamy texture and hold up well when smashed.
Don’t skip the cooling step: Allowing the boiled potatoes to cool slightly before smashing helps them hold their shape. If they’re too hot, they may fall apart more easily.
Be generous with oil: A good amount of olive oil makes the potatoes crispy. Make sure each one is well-coated before roasting.
Experiment with additions: Feel free to add in other ingredients you love, such as crisp celery for crunch, or swap the bacon for a vegetarian option, like chickpeas.
Taste test the dressing: Adjust the dressing to your liking. You might want more mayonnaise for creaminess or more mustard for tang.
Variation
- Herbed Smashed Potato Salad: Add your favorite herbs to the dressing or garnishing it with fresh dill or tarragon can elevate the flavor.
- Loaded Smashed Potato Salad: Incorporate your favorite loaded potato toppings, like shredded cheese or sour cream, for a richer flavor.
- Vegan Version: Replace mayonnaise with vegan mayo, and use plant-based bacon or omit it altogether for a meat-free dish.
FAQs
Can I use larger potatoes?
Yes, you can use larger potatoes, but you will need to cook them longer. Cut them into smaller pieces before boiling, so they cook evenly.Can this recipe be made ahead of time?
Yes, you can prepare the dressing and boil the potatoes ahead of time. Assemble everything just before serving for the best texture.What can I serve with Crispy Smashed Potato Salad?
This dish pairs well with grilled meats like chicken, pork, or steak. It also goes great with veggie burgers or on its own as a snack.
Creating this Crispy Smashed Potato Salad can be a fun activity, and the results will be a crowd-pleaser at any meal. Enjoy experimenting with flavors and textures as you make this delectable recipe!
Print
Crispy Smashed Potato Salad
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A delightful twist on traditional potato salad with crispy smashed potatoes, creamy dressing, and savory bacon.
Ingredients
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup cooked bacon, chopped
- 1/2 cup green onions, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 450°F (230°C).
- Boil the baby potatoes in salted water until fork-tender, about 15–20 minutes, then drain and let cool slightly.
- Smash the potatoes on a baking sheet using a potato masher or the bottom of a glass.
- Drizzle olive oil over the smashed potatoes and sprinkle with salt and black pepper.
- Roast the potatoes for 20-25 minutes until golden brown and crispy edges are formed.
- In a bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar; mix until creamy.
- Chop cooled potatoes into bite-sized pieces.
- In a large bowl, combine chopped potatoes, creamy dressing, cooked bacon, sliced green onions, and chopped parsley.
- Toss gently until well coated and evenly distributed.
- Serve warm or chilled as preferred.
Notes
For a vegan version, replace mayonnaise with vegan mayo and use plant-based bacon or omit it.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: potato salad, smashed potatoes, picnic side dish, barbecue, creamy dressing, bacon