Crispy Smashed Potato Salad Recipe

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The Heart of Crispy Smashed Potato Salad Recipe

There’s something truly comforting about smashed potatoes—crispy and golden on the edges, tender and silky inside. When you toss those into a creamy, tangy dressing with crunchy bacon, vibrant red onion, and perfectly cooked eggs, you get a salad that feels like a warm hug from the inside out. I love how this Crispy Smashed Potato Salad Recipe elevates simple ingredients into something special and satisfying.

As you cook alongside me, you’ll notice how easy it is to achieve that delicate contrast between crisp and creamy, making each bite a little celebration of texture and flavor. Whether it’s a potluck, a cozy family dinner, or a picnic side, this salad always brings smiles—and leftovers, which I never mind! Let’s dive into why this recipe stands out so beautifully.

Ingredient Breakdown

• Baby potatoes (3 pounds): The stars here — waxy and tender potatoes hold up well to smashing. Swap with fingerlings or small Yukon golds if desired.
• Extra virgin olive oil (¼ cup): Adds richness and helps crisp the potatoes. Feel free to use avocado or vegetable oil for a neutral flavor.
• Kosher salt & pepper (½ teaspoon each): Basic seasoning that enhances every element — adjust to your taste, especially salt depending on bacon saltiness.
• Mayonnaise (1 cup): Creates a creamy base for the dressing. Greek yogurt can replace half for a tangier, lighter alternative.
• Yellow mustard (1 tbsp): Bright noter that balances richness; Dijon works in a pinch.
• Dill weed (¼ tsp): Delicate herbal warmth that compliments potatoes. Fresh dill is lovely if you have it on hand—just double the amount.
• Whole milk (3-4 tbsp): Adjusts dressing consistency. Non-dairy milk (like oat or almond) works, but keep flavors mild.
• Red onion (1 small, finely diced): Provides subtle sharpness and crunch — soak in cold water if you want mellow onion bite.
• Bacon (8 strips, cooked and chopped): Crispy texture and smoky flavor add irresistible depth. Turkey bacon or smoked tempeh can substitute well for a healthier twist.
• Hard-boiled eggs (6 large, chopped): Adds creaminess and protein; cook to your preferred doneness—slightly soft yolks bring extra richness.

Before You Begin

Start by gathering all your ingredients and prepping your mise en place: wash and dry your potatoes, chop your onion, cook and chop bacon, and hard-boil your eggs. Remember, prepping ahead makes assembly smooth and more relaxing. Preheat your oven to 450°F to get those potatoes perfectly crispy by the time you finish boiling and smashing.

How to Make Crispy Smashed Potato Salad Recipe

1. Wash and Boil: Rinse your baby potatoes well, then boil them in salted water for 15–20 minutes until fork-tender. Depending on potato size, do a quick test by piercing—there should be just a bit of resistance but no raw crunch. This step is crucial to keep the potatoes fluffy inside after roasting.
2. Preheat and Prepare: While potatoes cook, heat your oven to 450°F and line a baking sheet with parchment paper. This prevents sticking and helps cleanup.
3. Drain and Dry: Drain the potatoes thoroughly and gently pat dry. Excess moisture will steam the potatoes during roasting instead of crisping them up, so take your time here.
4. Slam and Smash: Place potatoes on the lined sheet. Using a potato masher or the bottom of a sturdy glass, press down each potato until it’s about ¼ to ½ inch thick. You’ll see their shape flatten but still keep a rustic edge. This smashing creates the crispier surface that makes this salad unforgettable.
5. Oil and Season: Brush all smashed potatoes with olive oil, ensuring they’re well-coated. Sprinkle evenly with salt and pepper—you’ll want a good seasoning layer to bring out the natural sweetness and balance.
6. Roast to Crispy Perfection: Roast in the oven for about 55 minutes, flipping the potatoes halfway through. Look for golden, crisp edges smelling like warm caramelized butter. If the potatoes aren’t crisp enough, give them a few extra minutes, but watch closely to avoid burning.
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Pro-Level Pointers

For crispier edges, flip potatoes gently about 30 minutes in to expose more surface to direct heat. Use a silicone brush for even oil covering, and don’t overcrowd your pan—the potatoes need space to crisp rather than steam. Letting them cool slightly before mixing with dressing keeps them from getting soggy too quickly.

7. Prepare the Dressing: While potatoes are roasting, whisk together mayonnaise, yellow mustard, dill weed, salt, and pepper in a medium bowl. Slowly stir in 3 to 4 tablespoons whole milk to reach your preferred consistency— I like it a bit runny so it coats every bite without clumping.
8. Assemble the Salad: In a large bowl, combine finely diced red onion, chopped crispy bacon, and chopped hard-boiled eggs. Add your slightly cooled smashed potatoes. Pour dressing over and gently toss so each potato chunk gets that creamy, herby glaze. Reserve extra dressing for serving if you like an easy drizzle on top.
9. Serve or Store: Enjoy immediately for best texture, or refrigerate in an airtight container up to 2 days. The salad tastes even better as flavors meld, but crispiness softens over time—perfect if you don’t mind more of a creamy potato salad vibe.

Creative Variations for Crispy Smashed Potato Salad Recipe

• Herb swap: Add chopped fresh tarragon, chives, or parsley instead of dill to brighten the dressing flavor.
• Cheesy upgrade: Toss in crumbled feta or sharp cheddar before serving for an indulgent twist.
• Spicy kick: Stir in a pinch of smoked paprika or a few dashes of hot sauce to the dressing for warmth and depth.
• Green crunch: Swap red onion for crisp celery or thinly sliced cucumber for refreshing texture.
• Vegetarian version: Omit bacon and add roasted chickpeas or toasted nuts for smoky crunch.
• Make it a meal: Serve atop fresh greens or alongside grilled chicken for a complete, satisfying dinner.

Storage, Freezing & Reheating

• Refrigerate: Store the salad covered for up to 2 days. Expect the crisp edges to soften, but the flavors deepen beautifully.
• Freeze: Not recommended; potatoes change texture and dressing separates.
• Reheat: If you want warm potatoes, separate a portion before tossing with dressing, then gently crisp in a skillet or oven before serving.
• Dress before serving: For best texture, dress the salad just before eating, especially if prepping in advance.

Crispy Smashed Potato Salad Recipe FAQs

• Can I use larger potatoes? Yes, but keep them small enough to boil quickly and smash easily. Cut bigger ones into halves or quarters before boiling.
• How do I avoid soggy potatoes? Dry potatoes well, don’t overcrowd them on the pan, and roast at a high temp for optimal crispness.
• Can I make the dressing vegan? Swap mayo for vegan mayo, milk for almond or oat milk, and skip bacon or use plant-based alternatives.
• Why do my potatoes fall apart when smashing? They may be overboiled or too soft. Aim for just fork-tender, so they hold shape but flatten nicely.
• Is this salad good served warm or cold? I love it just warm or room temperature—crisp edges shine best that way! But it’s delicious chilled too if you prefer.

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