Description
A delightful twist on traditional potato salad with crispy smashed potatoes, creamy dressing, and savory bacon.
Ingredients
Scale
- 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