Description
A deliciously crispy smashed potato salad featuring tender roasted baby potatoes tossed in a tangy, creamy dressing with fresh herbs and optional bacon, perfect as a warm or chilled side dish for any occasion.
Ingredients
Scale
Potatoes
- 1 1/2 pounds baby potatoes (Yukon gold or red)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Dressing
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Mix-ins
- 1/4 cup red onion, finely diced
- 1/4 cup cooked and crumbled bacon (optional)
- 2 tablespoons chopped fresh dill or parsley
- 2 tablespoons chopped chives
Instructions
- Boil Potatoes: Preheat your oven to 425°F (220°C). Place baby potatoes in salted boiling water and cook for 15–20 minutes until fork-tender. Drain them well and allow to cool slightly for handling.
- Smashed and Roast: Transfer the potatoes to a greased or parchment-lined baking sheet. Gently smash each potato using the bottom of a glass or a fork to flatten slightly. Drizzle with olive oil and sprinkle garlic powder, salt, and black pepper evenly. Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden and crispy.
- Prepare Dressing: While the potatoes roast, whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper in a bowl until smooth. Adjust seasoning to your preference.
- Combine and Serve: When the potatoes are crisp and slightly cooled, transfer them to a large bowl. Add the dressing and mix-ins such as red onion, bacon (if using), dill or parsley, and chives. Toss gently to combine. Serve warm, at room temperature, or chilled according to your liking.
Notes
- Add hard-boiled eggs for a classic twist to the salad.
- Swap bacon for toasted sunflower seeds for a vegetarian crunch.
- This salad is perfect for picnics, potlucks, or as a side to grilled meats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
