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Crispy Smashed Potato Salad Recipe

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4.6 from 100 reviews

This Smashed Potato Salad combines crispy roasted smashed baby potatoes with a creamy, tangy mayonnaise-based dressing, complemented by crunchy bacon, hard-boiled eggs, and finely diced red onions. Perfect as a hearty side dish for barbecues, picnics, or casual family dinners, this warm potato salad offers a delightful mix of textures and flavors.

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 (adjust for desired thickness)

Salad

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

Instructions

  1. Prepare the Potatoes: Wash the baby potatoes thoroughly. Bring a large pot of salted water to a boil, then add the potatoes and cook for 15-20 minutes, or until they are fork-tender. Drain and pat them dry.
  2. Preheat and Smash: Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper. Place the drained potatoes on the baking sheet. Using a potato masher or the bottom of a sturdy glass, gently press each potato to flatten it to about ¼ to ½-inch thickness.
  3. Season and Roast: Brush the smashed potatoes with extra virgin olive oil, then sprinkle evenly with kosher salt and pepper. Roast in the preheated oven for 55 minutes, flipping the potatoes halfway through to ensure even crispiness.
  4. Make the Dressing: While the potatoes are roasting, prepare the dressing by combining mayonnaise, yellow mustard, dill weed, kosher salt, pepper, and 3-4 tablespoons of whole milk in a medium bowl. Mix well until smooth and slightly thickened. Refrigerate the dressing until ready to use.
  5. Cool the Potatoes: Once roasted and crispy, remove the potatoes from the oven and let them cool for about 15 minutes before assembling the salad.
  6. Assemble the Salad: In a large bowl, combine the finely diced red onion, cooked and chopped bacon, chopped hard-boiled eggs, and the slightly cooled smashed potatoes. Pour in your desired amount of dressing, reserving some for serving if preferred. Gently toss everything to ensure that all potatoes are well-coated. Add more dressing if needed.
  7. Serve or Store: Serve the salad immediately with extra dressing on the side, or transfer to an airtight container and refrigerate until ready to enjoy.

Notes

  • Boiling times for potatoes may vary depending on their size; ensure they are fork-tender before draining.
  • If you prefer a thicker dressing, reduce the amount of milk added.
  • For the crispiest potatoes, ensure they are well spaced on the baking sheet before roasting.
  • This salad can be served warm or chilled based on preference.
  • Store any leftovers in the refrigerator for up to 3 days.

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