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Smashed Potato Salad Recipe

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

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


Instructions

  1. Preheat the oven: Preheat the oven to 425°F (220°C).
  2. Boil the potatoes: Boil the baby potatoes in salted water for 15–20 minutes until fork-tender.
  3. 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.
  4. Prepare the dressing: Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper in a bowl.
  5. 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.

Notes

  • For extra tang, add a splash of pickle juice or chopped pickles.
  • This salad holds up well for picnics and potlucks.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 270
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 15mg