Description
This crispy smashed potato salad combines tender, perfectly cooked potatoes with a crispy exterior for an extra crunchy bite. Tossed in a creamy dressing with crispy bacon and fresh herbs, it’s a delicious twist on classic potato salad, perfect for picnics, BBQs, and family gatherings
Ingredients
Units
Scale
For the Crispy Smashed Potatoes:
- 1.5 lbs baby potatoes (or small Yukon Gold potatoes)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
For the Salad Dressing:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp sour cream
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Additional Ingredients:
- 4 slices cooked bacon, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup chives, chopped
Instructions
- Cook the Potatoes:
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool for a few minutes.
- Smash the Potatoes:
- Preheat the oven to 425°F (220°C).
- Once the potatoes have cooled slightly, use a fork or potato masher to gently smash each potato until it’s about 1/2 inch thick.
- Place the smashed potatoes on a baking sheet lined with parchment paper.
- Crisp the Potatoes:
- Drizzle the smashed potatoes with olive oil and season with salt, pepper, garlic powder, and paprika.
- Bake for 20-25 minutes, or until the edges are crispy and golden brown.
- Make the Dressing:
- While the potatoes are baking, whisk together the mayonnaise, Dijon mustard, sour cream, apple cider vinegar, garlic powder, salt, and pepper in a small bowl.
- Assemble the Salad:
- Once the crispy smashed potatoes have cooled slightly, chop them into bite-sized pieces.
- In a large mixing bowl, toss the potatoes with the dressing, crumbled bacon, chopped red onion, parsley, and chives.
- Serve:
- Serve the crispy smashed potato salad warm or chilled. Garnish with additional fresh herbs or bacon bits if desired.
Notes
- For extra flavor, you can add some shredded cheddar cheese or chopped pickles to the salad.
- If you prefer a lighter version, use Greek yogurt instead of sour cream in the dressing.
- For a more flavorful dressing, let the potato salad sit in the fridge for 1-2 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg