Crispy Smashed Potato Salad Recipe
This Smashed Potato Salad recipe features crispy roasted smashed baby potatoes combined with a creamy, tangy dressing, crunchy bacon, hard-boiled eggs, and red onion. A perfect twist on traditional potato salad with texture and flavor that makes for a delicious side dish or a hearty salad option.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
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
- Boil Potatoes: Wash and boil the baby potatoes in salted water for 15-20 minutes or until fork-tender, adjusting for size as needed.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Drain and Smash Potatoes: Drain potatoes and pat dry, then place on the baking sheet. Using a potato masher or bottom of a glass, smash each potato to about ¼ to ½-inch thickness.
- Season Potatoes: Brush each smashed potato with olive oil and evenly season with kosher salt and pepper.
- Roast Potatoes: Roast the potatoes in the oven for 55 minutes, flipping halfway through, until crispy and golden.
- Prepare Dressing: In a medium bowl, whisk together mayonnaise, yellow mustard, dill weed, kosher salt, and pepper. Adjust thickness by adding 3-4 tablespoons whole milk. Cover and refrigerate to allow flavors to meld.
- Cool Potatoes: Let the roasted potatoes cool for about 15 minutes before assembling the salad.
- Assemble Salad: In a large bowl, combine diced red onion, chopped cooked bacon, chopped hard-boiled eggs, and slightly cooled smashed potatoes.
- Add Dressing and Mix: Pour desired amount of dressing over the salad, reserving some for serving if preferred. Gently fold to coat all ingredients evenly. Add more dressing as needed for preference.
- Serve or Store: Serve immediately with extra dressing on the side or refrigerate in an airtight container until ready to serve.
Notes
- Boiling time varies depending on potato size – test doneness by piercing with a fork.
- For extra crispy potatoes, ensure they are well dried before roasting and flip carefully halfway through baking.
- The dressing thickens as it chills; adjust milk quantity to achieve the desired consistency before serving.
- Perfect served warm or chilled according to preference.
- Refrigerate leftovers in an airtight container for up to 3 days.
Find it online: https://mealoria.com/crispy-smashed-potato-salad-recipe/
