Smashed Potato Salad is an absolute showstopper side that brings together everything you love about crispy roasted potatoes and creamy, tangy potato salad. Imagine golden, craggy baby potatoes, roasted until their edges are addictively crunchy, then tossed in a cool, luxurious blend of mayo, sour cream, a pop of Dijon, and a scatter of fresh herbs. Bacon is optional, but highly encouraged for an extra burst of flavor. Whether you serve it warm or chilled, this dish is a guaranteed family favorite and the first thing to vanish at any gathering.
Ingredients You’ll Need
You won’t believe how these everyday ingredients combine to deliver maximum flavor and texture. Each one brings something a little special to your Smashed Potato Salad, whether it’s the crispiness of roasted potatoes or the creamy tang in the dressing. Let’s break down why you need each component.
- Baby potatoes (red or yellow): Their small size means tender insides and maximum crispy edges when smashed and roasted.
- Olive oil: Adds richness and helps those potatoes turn gloriously golden in the oven.
- Garlic powder: A mellow hit of garlicky flavor that infuses the whole dish.
- Salt: Essential for seasoning both the potatoes and the dressing—never skip it!
- Black pepper: Gives the salad a nice gentle heat and depth.
- Mayonnaise: Forms the creamy, luscious base that holds the salad together.
- Sour cream: Adds a delightful tang and softens the richness for balance.
- Dijon mustard: That sharp, savory kick brings complexity to the dressing.
- Apple cider vinegar: Brightens everything up and makes the flavors pop.
- Red onion: A little crunch and a mild bite for contrast.
- Fresh chives or green onions: For a burst of herbal freshness and color.
- Cooked bacon (optional): Smoky, salty, and impossible to resist! It’s a welcome extra if you want even more flavor.
- Salt and pepper to taste: Don’t forget to taste and tweak the final seasoning for your perfect finishing touch.
How to Make Smashed Potato Salad
Step 1: Boil the Potatoes
Start by getting your baby potatoes tender, but not mushy. Boil them in salted water for 12 to 15 minutes—just until a fork slides easily into the center. This ensures each potato will hold up beautifully when smashed, giving you that coveted mix of creamy interior and satisfying bite.
Step 2: Smash and Season
After draining, arrange the steamy potatoes on a parchment-lined baking sheet. Now, for the fun part: gently flatten each one with the bottom of a glass or measuring cup. You want craggy edges for maximum crispiness! Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. These simple seasonings make all the difference in the final flavor.
Step 3: Roast for Crispiness
Slide the tray into a hot, 425°F oven and roast for 20 to 25 minutes. Keep an eye on them; you want a deep golden color and crispy nooks and crannies. The aroma will be irresistible! Let the potatoes cool a touch, so the dressing clings instead of melting off.
Step 4: Make the Creamy Dressing
While those potatoes turn golden, whisk together mayo, sour cream, Dijon mustard, apple cider vinegar, chopped red onions, and chives. This is where the magic happens: rich and tangy with a fresh bite from the onion and herbs. You’ll want to taste it even before adding potatoes!
Step 5: Combine and Toss to Finish
Gently fold those glorious roasted potatoes into the bowl of creamy dressing. Take your time so they stay mostly intact, holding some crispy edges. If you’re feeling indulgent, now’s the perfect moment to gently fold in crumbled bacon. Taste for seasoning—then try not to eat the whole bowl before serving.
How to Serve Smashed Potato Salad
Garnishes
A handful of fresh chives or green onions on top works wonders for both looks and flavor. If you want to really up the ante, sprinkle over extra crumbled bacon or even a dusting of smoked paprika for a punchy finish. The right garnish can make your Smashed Potato Salad pop on the table!
Side Dishes
This salad is a chameleon! It welcomes classic BBQ mains like grilled chicken, juicy burgers, or smoky ribs. Try it nestled alongside crisp coleslaw or with some roasted veggies for balance. Honestly, Smashed Potato Salad fits anywhere you’d want to bring something with a little wow factor.
Creative Ways to Present
Serve your Smashed Potato Salad family-style in a big bowl, or make it feel extra special by portioning onto plates with a scatter of fresh herbs and bacon on each. For picnics or potlucks, try mini mason jars for individual servings—instantly Instagram-worthy and easy for guests to grab!
Make Ahead and Storage
Storing Leftovers
Leftover Smashed Potato Salad keeps beautifully chilled in an airtight container. The flavors actually deepen as they meld, making leftovers almost as exciting as day one. It’ll last up to 3 days in the fridge, so you can enjoy a scoop here or there as a treat with lunches or snacks.
Freezing
While it’s technically possible to freeze potato salad, it’s not recommended for Smashed Potato Salad. The creamy dressing tends to separate and the potatoes lose their lovely texture. For the best flavor and crunch, enjoy it fresh or from the fridge within a few days.
Reheating
Want to serve your Smashed Potato Salad warm? Just spread leftovers on a baking sheet and reheat in a 350°F oven for about 10 minutes. The dressing stays rich and the potatoes crisp up again. Just avoid microwaving, which can make them a little rubbery.
FAQs
Can I make Smashed Potato Salad ahead of time?
Absolutely! In fact, it tastes even better after a few hours as the flavors mingle. Just assemble, cover, and refrigerate. Let it come to room temperature or re-crisp the potatoes before serving if you like a little warmth.
What can I use instead of bacon?
Skip the bacon for a vegetarian version, or substitute with roasted chickpeas, toasted pecans, or even smoked tofu for that savory bite. It’s a very flexible salad, ready to suit everyone’s table.
How can I make Smashed Potato Salad lighter?
Swap in Greek yogurt for the sour cream, or use a lighter mayonnaise. You can also add extra fresh herbs or crunchy diced celery to lighten things up while keeping all that craveable flavor.
Do I need to peel the potatoes?
No peeling required! The skins add texture, color, and nutrients—not to mention less prep time. Just give them a good scrub before boiling, and you’re good to go.
Can I use regular potatoes instead of baby potatoes?
Yes, you can! Just cut larger potatoes into smaller pieces before boiling and smashing. Baby potatoes do work best for that balance of crispy skin and fluffy interior though.
Final Thoughts
There’s just something joyful about a bowl of Smashed Potato Salad; it has all the nostalgic comfort you crave, with enough crispy flair to keep things interesting. If you’re looking for a dish that’ll get rave reviews from every guest, give this recipe a try—you’ll want to make it again and again!
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Smashed Potato Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Indulge in this creamy and flavorful Smashed Potato Salad that combines crispy roasted baby potatoes with a tangy and creamy dressing. Perfect for picnics or as a side dish for any meal!
Ingredients
Baby Potatoes:
2 pounds baby potatoes (red or yellow)
Roasting:
2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Dressing:
1/3 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1/4 cup chopped red onion, 1/4 cup chopped fresh chives or green onions, 4 slices cooked bacon (crumbled, optional), salt and pepper to taste
Instructions
- Preheat the oven: to 425°F.
- Boil the potatoes: in salted water for 12–15 minutes or until fork-tender. Drain and place them on a parchment-lined baking sheet.
- Smash the potatoes: Use the bottom of a glass or measuring cup to gently smash each potato flat. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper.
- Roast: for 20–25 minutes until golden and crispy. Let cool slightly.
- Prepare the dressing: In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, red onion, and chives. Add the roasted smashed potatoes and gently toss to coat. Fold in crumbled bacon if using. Taste and adjust seasoning as needed.
- Serve: warm, at room temperature, or chilled.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- This salad is great made ahead—just refrigerate and let come to room temp before serving.
- Add chopped pickles or celery for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
