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Crispy Smashed Potato Salad Recipe

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4.6 from 128 reviews

This Smashed Potato Salad is a delicious twist on the classic potato salad, featuring crispy smashed baby potatoes roasted to perfection and combined with a creamy, tangy dressing made from mayonnaise, mustard, and dill weed. Enhanced with red onion, crispy bacon, and hard-boiled eggs, this salad offers a delightful mix of textures and flavors, perfect for picnics, potlucks, or as a hearty side dish.

Ingredients

Potatoes

  • 3 pounds baby potatoes
  • ¼ cup (54 g) extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Dressing

  • 1 cup (232 g) mayonnaise
  • 1 tablespoon yellow mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon dill weed
  • ¼ teaspoon pepper
  • 3-4 tablespoons whole milk, depending on desired thickness

Salad

  • 1 small red onion, finely diced
  • 8 strips bacon, cooked and chopped
  • 6 large eggs, hard-boiled and chopped

Instructions

  1. Cook Potatoes: Wash the baby potatoes thoroughly and boil them in salted water for 15-20 minutes, or until they are fork-tender. Boiling times may vary depending on the size of the potatoes.
  2. Preheat Oven: While potatoes cook, preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
  3. Drain and Smash: Drain the potatoes and pat them dry with a clean kitchen towel. Place them on the prepared baking sheet. Using a potato masher or the bottom of a sturdy glass, gently smash each potato to about ¼ to ½ inch thick, being careful not to break them apart completely.
  4. Season and Oil: Brush each smashed potato generously with extra virgin olive oil. Then, season evenly with kosher salt and pepper to enhance flavor.
  5. Roast Potatoes: Roast the smashed potatoes in the preheated oven for 55 minutes, flipping them halfway through to ensure even crispiness on both sides. They should be golden brown and crispy when done.
  6. Cool Potatoes: Remove the potatoes from the oven and allow them to cool for about 15 minutes before adding to the salad, so they retain their texture and don’t wilt the other ingredients.
  7. Prepare Dressing: In a medium bowl, combine mayonnaise, yellow mustard, dill weed, kosher salt, and pepper. Mix thoroughly until smooth and combined. Add 3-4 tablespoons of whole milk gradually, adjusting for your preferred dressing thickness. Cover and refrigerate the dressing until ready to use. Note: The dressing thickens as it chills.
  8. Assemble Salad: In a large mixing bowl, add the finely diced red onion, chopped cooked bacon, chopped hard-boiled eggs, and slightly cooled smashed potatoes. Pour in your desired amount of dressing, reserving a little if you want to serve extra on the side. Gently stir everything together until the salad is evenly coated with dressing and ingredients are well combined. Add more dressing if needed for desired creaminess.
  9. Serve or Store: Serve the smashed potato salad immediately with extra dressing on the side, or refrigerate in an airtight container until ready to serve. This salad tastes great chilled or at room temperature.

Notes

  • Boiling times may vary depending on the size of baby potatoes; test with a fork for tenderness.
  • Use parchment paper on the baking sheet to prevent sticking and for easier cleanup.
  • Adjust the amount of whole milk in the dressing for your preferred consistency; use less for a thicker dressing or more for a runnier one.
  • Smashed potatoes should be thick enough to handle flipping but thin enough to crisp properly in the oven.
  • Salad can be made a few hours ahead and refrigerated; add extra dressing before serving if needed.
  • For a tangier dressing, add a teaspoon of apple cider vinegar or lemon juice.
  • Bacon can be substituted with smoked turkey bacon or omitted for a vegetarian version.
  • Use fresh dill instead of dried dill weed for brighter flavor if available.

Find it online: https://oliviabakes.com/crispy-smashed-potato-salad-recipe/