Description
This Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, featuring tender boiled baby potatoes smashed and roasted to a perfect golden crisp. Tossed in a tangy, creamy dressing with fresh herbs and optional bacon, it’s a flavorful side dish perfect for summer gatherings or as a comforting accompaniment to any meal.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds baby potatoes (red or Yukon gold)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Dressing and Toppings
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/3 cup chopped fresh herbs (such as parsley, dill, and chives)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped pickles or relish (optional)
- 4 slices cooked bacon (crumbled, optional)
Instructions
- Boil the Potatoes: Preheat your oven to 425°F. Place the baby potatoes in a large pot and cover them with cold water. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly.
- Smash the Potatoes: Transfer the boiled potatoes onto a large baking sheet lined with parchment paper. Using the bottom of a glass or a fork, gently press each potato until it is about 1/2-inch thick, careful not to break them apart completely.
- Season and Roast: Drizzle the smashed potatoes with olive oil, then sprinkle with salt, black pepper, and garlic powder. Roast them in the preheated oven for 25 to 30 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
- Prepare the Dressing: While the potatoes roast, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and half of the chopped fresh herbs in a large mixing bowl. Stir in the finely chopped red onion and pickles or relish if using.
- Toss and Garnish: Once the potatoes are roasted, let them cool slightly. Gently toss the potatoes with the prepared dressing to coat thoroughly. Top the salad with crumbled bacon and the remaining fresh herbs for garnish before serving.
Notes
- This salad is best served warm or at room temperature to maintain the potatoes’ crispiness.
- For a vegetarian version, simply omit the bacon topping.
- The dressing can be made up to 2 days in advance and stored in the refrigerator for convenience.
