Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a delightful twist on a classic dish combining creamy textures with a crispy edge. Perfect for any gathering.
Servings: 6
Calories: 746kcal
Ingredients
- 4 teaspoons Salt divided, plus more to taste
- 3 lbs Baby Gold Potatoes
- 3 Tablespoons Olive Oil divided
- 1 teaspoon Pepper divided, plus more to taste
- 1 teaspoon Garlic Powder
- 1 cup Sour Cream
- 1 cup Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 teaspoon Lemon Juice
- 1 Tablespoon finely chopped fresh Dill plus more for garnish
- 1 Tablespoon finely chopped fresh Parsley plus more for garnish
- ¼ cup Chives diced
- 2 cups Bacon cooked and crumbled
Instructions
- Prep the Potatoes: In a large pot, bring water to a boil and add 2 teaspoons of salt. Add the baby gold potatoes to the pot and cook until they are tender and can be easily pierced with a fork, about 15-20 minutes. Drain and let them cool slightly. While the potatoes are cooling, preheat your oven to 425°F.
- Smash and Season: Once the potatoes are cool enough to handle, place them on a baking sheet. Use the bottom of a glass to gently smash each potato to about ½ inch thickness. (Feel free to smash them down thinner if you prefer) Drizzle with 2 tablespoons olive oil and sprinkle evenly with the remaining 2 teaspoons of salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.
- Bake: Bake the smashed potatoes in the preheated oven until they are golden brown and crispy, about 20-25 minutes. (If you like them extra crispy, feel free to broil them after baking for 1-2 minutes more.
- Prepare the Dressing: While the potatoes are baking, in a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, lemon juice, the remaining 1 tablespoon olive oil, 1/4 teaspoon pepper, chopped dill, chopped parsley, and diced chives. Adjust the seasoning with more salt and pepper to taste.
- Combine: Once the potatoes are done, let them cool for a few minutes, then transfer to a large mixing bowl. Add the dressing to the potatoes and gently mix until the potatoes are well coated.
- Final Touches: Add the crumbled bacon to the salad and mix gently to incorporate.
- Serve: Garnish with additional dill, parsley, and chives before serving. This salad can be served warm or at room temperature or chilled for later.
Notes
Storage and Reheating Instructions:
This potato salad shines both warm and at room temperature. If you have leftovers, store them in an airtight container in the fridge. While freezing is possible, it's not recommended.How to Reheat Crispy Smashed Potato Salad:
To reheat, spread them on a baking sheet and warm in the oven at 350°F until heated through. The microwave works too, but you might lose some of that beloved crispiness.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Absolutely! Prepare the potatoes and dressing a day in advance. Store them separately in the fridge, then combine before serving. This strategy even allows the flavors to meld beautifully.Substitutions & Variations
Dietary restrictions or missing an ingredient? No problem! Swap sour cream for Greek yogurt, use a vegan mayo, or even try different herbs. The beauty of this recipe lies in its versatility.Helpful Cooking Notes
- For uniform cooking, try to select potatoes of similar size.
- Don't shy away from really smashing those potatoes; the thinner they are, the crispier they get.
- Adjust the seasoning to your taste. Love garlic? Add a bit more garlic powder.