Crispy Smashed Potato Salad Recipe

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The Comfort of Crispy Smashed Potato Salad Recipe

There’s something truly satisfying about a salad that feels like a warm hug on a plate, and that’s exactly where this Crispy Smashed Potato Salad Recipe shines. The golden edges of each smashed potato bring a welcome crunch, while the soft, velvety centers offer all the comfort you’d want from a good potato dish.

I love how this salad blends textures and flavors—smoky bacon, creamy eggs, and a tangy, aromatic dressing—into a dish that’s perfect for everything from casual weekend dinners to lively gatherings. You’ll notice it’s quick to prepare but feels like something special every time.

Plus, this recipe invites so much flexibility, letting you tweak ingredients based on what’s in season or what you have in the pantry. It’s truly a crowd-pleaser that strikes that perfect balance between hearty and fresh.

Ingredient Guide

• Baby potatoes (3 pounds): Their tender skin and creamy flesh are perfect for smashing—feel free to swap with fingerlings or small Yukon Golds for a slightly different texture.
• Extra virgin olive oil (¼ cup): Adds richness and helps crisp the potatoes beautifully in the oven.
• Kosher salt and pepper (½ teaspoon each): Essential for seasoning that enhances every bite without overpowering.
• Mayonnaise (1 cup): Creates a creamy, smooth base for the dressing—can be substituted with Greek yogurt for a lighter twist.
• Yellow mustard (1 tablespoon): Brings a subtle tang and depth to the dressing’s flavor.
• Dill weed (¼ teaspoon): Offers an aromatic, fresh note that balances the richness.
• Whole milk (3-4 tablespoons): Adjusts the dressing’s consistency; I prefer it on the runnier side so it coats perfectly.
• Red onion (1 small): Finely diced for a sharp, slightly sweet crunch that lifts the salad.
• Bacon (8 strips): Cooked and chopped, it adds a smoky, savory layer that I always look forward to.
• Eggs (6 large): Hard-boiled and chopped, their creaminess contrasts nicely with the crispy potatoes.

Prep Before You Begin

Timing and organization really make the difference with this Crispy Smashed Potato Salad Recipe. Start by washing and boiling the potatoes since they take the longest. While they cook, you can prep the other ingredients—like chopping onions and cooking bacon—to keep things moving efficiently.

Preheat your oven early to 450°F so the potatoes roast to that perfect golden crispness without waiting. Having everything measured and ready to go (mise en place) will ease the process and let you enjoy the cooking instead of feeling rushed.

How to Make Crispy Smashed Potato Salad Recipe

1. Wash and boil the potatoes: Rinse well and add to a large pot of salted water. Boil for 15-20 minutes until tender when pierced with a fork but not falling apart. Keep an eye on the timing, as smaller potatoes cook faster.
2. Preheat your oven: Set to 450°F and line a baking sheet with parchment paper. This high heat is key to achieving those crisp, golden edges.
3. Drain and dry potatoes: Gently drain and pat dry with kitchen towels. Removing moisture helps them crisp up rather than steam in the oven.
4. Smash the potatoes: Arrange them spaced apart on the lined sheet. Using a potato masher or sturdy glass, gently press each potato down to about ¼ to ½ inch thick—you’ll want them mostly flattened but still intact.
5. Brush with olive oil and season: Generously coat each potato with olive oil, then sprinkle kosher salt and freshly cracked pepper evenly. This creates flavor right at the crispy surface.
6. Roast for maximum crispiness: Bake for 55 minutes, flipping halfway through to ensure even browning. You’ll notice the edges turn beautifully golden and crunchy, while the centers remain creamy.
7. Let potatoes cool: Once out of the oven, give them about 15 minutes to cool slightly—this helps keep their shape in the salad.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Crispy Smashed Potato Salad Recipe turns out reliably amazing.

8. Make the dressing: In a medium bowl, whisk together mayonnaise, yellow mustard, dill weed, salt, and pepper. Add 3-4 tablespoons of whole milk slowly until you reach your preferred dressing consistency. Cover and chill until ready to use; the flavors meld and thicken with resting.
9. Prepare the salad mix-ins: Finely dice the red onion, chop the cooked bacon, and peel & chop the hard-boiled eggs to your liking. Each brings its unique bite and balance.
10. Assemble the salad: In a large bowl, combine the cooled smashed potatoes with onion, bacon, and eggs. Pour on the dressing, reserving a bit if you like some extra on the side. Gently toss so every crispy potato is luxuriantly coated but not broken apart.
11. Serve or store: This salad is best enjoyed immediately to savor the crispy textures, but it also keeps beautifully in an airtight container refrigerated for up to 3 days.

Creative Variations for Crispy Smashed Potato Salad Recipe

• Add chopped fresh herbs like chives, parsley, or tarragon for a bright, fragrant lift.
• Swap bacon for smoked salmon or pancetta for different savory notes.
• Incorporate roasted red peppers or sun-dried tomatoes for a touch of sweetness and color.
• Use a spicy mustard or add a pinch of cayenne to the dressing for a gentle kick.
• Mix in some crumbled feta or sharp cheddar cheese to deepen complexity.
• Try swapping whole milk in the dressing for buttermilk or a splash of pickle juice for tangy richness.

Storage, Freezing & Reheating

• Refrigerate: Store the salad covered in an airtight container for up to 3 days. The potatoes soften over time, so I recommend enjoying it within the first day for peak crispness.
• Freeze: Not ideal to freeze assembled salad because dressing and eggs don’t keep well; however, you can freeze boiled potatoes (unsmashed) and roast them fresh later.
• Reheat: For crispiness, gently reheat smashed potatoes alone in the oven at 400°F for about 10 minutes. Then add fresh mix-ins and dressing.

Crispy Smashed Potato Salad Recipe FAQs

• Can I use regular potatoes instead of baby potatoes? Yes! Yukon Golds or red potatoes work well. Just adjust boiling time since larger potatoes take longer to cook.
• How do I make the salad ahead of time? You can prepare the dressing and cook all ingredients in advance; roast the potatoes same day for best texture, then toss together when ready to serve.
• Is there a way to make this recipe vegan? Substitute mayonnaise for a vegan version, replace bacon with smoked tempeh, and omit eggs or use tofu scramble.
• What’s the best way to get crispy edges on the potatoes? Make sure to pat them dry before roasting, use enough oil, and roast at high heat (450°F) flipping halfway through.
• Can I use a different dressing? Absolutely! A tangy vinaigrette or sour cream-based dressing can make delicious alternatives depending on your mood.

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