Name: Smashed Potato Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: Baby Potatoes: 1 1/2 lbs Olive Oil: 2 tablespoons Salt and Pepper: to taste Mayonnaise: 1/2 cup Sour Cream: 2 tablespoons Dijon Mustard: 1 tablespoon Apple Cider Vinegar: 1 tablespoon Green Onions: 2, sliced Fresh Dill or Parsley: 1/4 cup, chopped Cooked Bacon: 4 slices, crumbled (optional) Garlic Powder: 1/4 teaspoon

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Get ready to fall head over heels for this Smashed Potato Salad Recipe—it’s everything you love about classic potato salad, but with a modern twist that introduces irresistibly crispy texture and so much flavor. Forget limp, bland potatoes! With golden, oven-roasted baby potatoes smashed to perfection and tossed in a creamy, tangy dressing with plenty of fresh herbs and the option for bacon, this dish is a guaranteed crowd-pleaser perfect for any gathering or casual night in. Whether you serve it warm, room temp, or straight from the fridge, you’ll be making this on repeat all year long.

Smashed Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Smashed Potato Salad Recipe lies in its simple, spotlight-stealing ingredients. Each one brings something special to the party—from the creamy base, to the punchy herbs, and of course, the crisp roasted potatoes that change everything about traditional potato salad.

Baby potatoes: Their thin skin and creamy texture make them perfect for roasting and smashing.
Olive oil: Essential for achieving that ultra-crispy, golden-brown finish on the potatoes.
Salt and pepper: Don’t skimp—these bring every ingredient to life and enhance all the flavors.
Mayonnaise: Adds classic creaminess and binds the salad together.
Sour cream: For a subtle tang and extra smooth dressing.
Dijon mustard: Brings a sharp, savoriness that cuts through the richness.
Apple cider vinegar: A splash of acidity lifts and brightens the whole dish.
Green onions: Lend a fresh, mildly pungent note and a pop of color.
Fresh dill or parsley: Either herb keeps things vibrant and herby—use your favorite or a blend.
Cooked bacon (optional): Salty, smoky crumbles for those who want extra flavor and crunch.
Garlic powder: Adds gentle depth without overwhelming the other flavors.

How to Make Smashed Potato Salad Recipe

Step 1: Boil the Potatoes

Start by placing your baby potatoes in a pot of salted water. They only need about 15 to 20 minutes until they’re fork-tender—think soft enough to easily pierce, but not falling apart. This step gives them that creamy interior that’s a secret weapon in this Smashed Potato Salad Recipe. Once they’re ready, drain and let them cool just enough so you can handle them without burning your fingers.

Step 2: Smash and Roast

Now for the fun part! Preheat your oven to 425°F (220°C), then line a baking sheet with parchment. Place your slightly cooled potatoes on the tray and use the bottom of a glass or measuring cup to gently smash each one until they’re about ½-inch thick. Drizzle with olive oil, and give them a generous shower of salt and pepper. Roast for 20–25 minutes until the edges are deeply golden and crisp—the magic touch in this Smashed Potato Salad Recipe.

Step 3: Mix the Dressing

While the potatoes are transforming in the oven, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and another pinch of salt and pepper in a large bowl. This creamy mixture is ultra tangy and satisfying, but not heavy—thanks to the blend of mayo, sour cream, and vinegar.

Step 4: Toss Everything Together

Let your potatoes cool for just 5 to 10 minutes after roasting—they should be warm but not piping hot. Scoop them gently into your bowl with the dressing, and fold to coat every piece. Add in the sliced green onions, your choice of dill or parsley, and the irresistible crumbled bacon if you’re including it. The result is a Smashed Potato Salad Recipe that’s creamy, herby, and full of texture!

Step 5: Serve and Savor

Now it’s time to dig in! You can enjoy this salad warm, let it come to room temperature, or even chill it in the fridge before serving. No matter your preference, each bite delivers a delightful contrast of creamy dressing and crispy potatoes that’s pure comfort in a bowl.

How to Serve Smashed Potato Salad Recipe

Garnishes

For that finishing flourish, a generous sprinkle of fresh herbs like dill or parsley instantly adds brightness and a burst of color. If you love extra crunch, toss a few additional green onion slices or even some reserved bacon crumbles over the top. Don’t forget an extra twist of black pepper—you’ll be amazed how much it wakes up the flavors.

Side Dishes

The Smashed Potato Salad Recipe is seriously versatile and plays well with just about any meal. You can serve it next to grilled chicken, juicy steaks, or your favorite barbecue fare for a classic backyard combo. It’s also right at home alongside burgers, roasted veggies, or even a light seafood main for something a little different.

Creative Ways to Present

Want to make your Smashed Potato Salad Recipe the talk of the table? Try serving it in a large rustic bowl with arugula or baby greens at the base, or create individual portions plated over crunchy lettuce leaves for a picnic-chic vibe. For parties, serve in jars or little cups for a stylish, grab-and-go option everyone will love.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), simply cover the salad and refrigerate it for up to 3 days. The flavors only get better as they mingle, and the salad holds its creamy texture surprisingly well. Give everything a quick toss before serving to redistribute the dressing and herbs.

Freezing

While you might be tempted to freeze the Smashed Potato Salad Recipe, it’s best enjoyed fresh or from the fridge. The creamy dressing and roasted potatoes don’t thaw well and can become watery or lose their texture. For party prep, make it a day ahead and keep it chilled instead.

Reheating

If you prefer your salad warm, briefly reheat in the microwave or oven—just know that the dressing will loosen and the crispy edges may soften a bit. For the best results, bring the salad to room temperature about 20 minutes before serving, preserving both flavor and texture.

FAQs

Can I make the Smashed Potato Salad Recipe ahead of time?

Absolutely! This salad actually benefits from a bit of time for the flavors to develop. Prepare everything, toss together, and refrigerate for up to a day in advance. Just give it a quick stir before serving.

What can I use instead of mayonnaise?

If you’d like to skip the mayo, swap in more sour cream or try a thick, plain Greek yogurt. You’ll still get a creamy base with plenty of tang—the Smashed Potato Salad Recipe is super flexible for dietary needs or personal taste.

Is this salad gluten-free?

Yes! This recipe is naturally gluten-free, making it perfect for sharing at potlucks and gatherings where dietary restrictions are a concern. Always check your Dijon mustard and bacon to ensure they’re gluten-free as well.

What potatoes are best for a Smashed Potato Salad Recipe?

Baby potatoes work beautifully because they’re creamy and don’t require peeling, but you can use any small, waxy potato such as fingerlings or Yukon golds. The key is to get that perfect tender-yet-firm texture for smashing and roasting.

How can I make this recipe vegetarian?

Simply omit the bacon, and consider adding roasted chickpeas or extra herbs for more flavor and crunch. This Smashed Potato Salad Recipe stands proudly vegetarian and delicious even without the smoky bacon bits.

Final Thoughts

I can’t wait for you to try this Smashed Potato Salad Recipe—every crispy, creamy, herb-packed bite is pure joy! Whether you’re making it for a backyard cookout or just treating yourself at home, this dish is sure to become a new favorite. Give it a go, and get ready for rave reviews from every friend and family member at the table!

Smashed Potato Salad Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings
Diet: Non-Vegetarian

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Description

This Smashed Potato Salad recipe is a delightful twist on traditional potato salad. Creamy, crispy, and full of flavor, it’s perfect for picnics, barbecues, or as a side dish any time of the year.

Ingredients

Baby Potatoes:

1 1/2 lbs

Olive Oil:

2 tablespoons

Salt and Pepper:

to taste

Mayonnaise:

1/2 cup

Sour Cream:

2 tablespoons

Dijon Mustard:

1 tablespoon

Apple Cider Vinegar:

1 tablespoon

Green Onions:

2, sliced

Fresh Dill or Parsley:

1/4 cup, chopped

Cooked Bacon:

4 slices, crumbled (optional)

Garlic Powder:

1/4 teaspoon

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Boil the potatoes: Boil the baby potatoes in salted water for 15–20 minutes until fork-tender.
Smash and roast: Place the potatoes on a baking sheet, smash them, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until crispy.
Prepare the dressing: Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper in a bowl.
Combine and serve: Fold the crispy potatoes into the dressing along with green onions, dill or parsley, and bacon if using. Serve warm, at room temperature, or chilled.