Description

This Crispy Smashed Potato Salad is a delightful twist on the classic potato salad, featuring tender baby potatoes that are boiled, smashed, and roasted to golden perfection. Tossed in a creamy, tangy dressing with fresh dill, celery, and green onions, and optionally topped with crispy bacon, this salad is perfect served warm or at room temperature, making it an ideal side dish for picnics and potlucks.

Ingredients

Scale

Potatoes

1 ½ pounds baby potatoes
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

Dressing

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 celery stalk, finely chopped
2 green onions, sliced
2 tablespoons chopped fresh dill

Toppings (Optional)

4 strips cooked bacon, crumbled
Salt and pepper to taste

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Instructions

Boil the Potatoes: Preheat the oven to 425°F (220°C). Place the baby potatoes in salted boiling water and cook for 15–20 minutes until they are fork-tender. Drain well and let them cool slightly.
Smoothly Smash the Potatoes: Transfer the potatoes to a lined baking sheet. Using the bottom of a glass, gently press down on each potato to smash it without breaking it apart completely.
Season and Roast: Drizzle the smashed potatoes with olive oil, and sprinkle with salt, black pepper, and garlic powder. Roast them in the preheated oven for 25–30 minutes, flipping them once halfway through to ensure even crispiness and golden color.
Make the Dressing: While the potatoes roast, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a large mixing bowl. Stir in the finely chopped celery, sliced green onions, and fresh dill until well combined.
Toss and Serve: Once the potatoes are crispy and golden, remove them from the oven and allow to cool for about 5 minutes. Gently toss the potatoes with the prepared dressing. Add crumbled bacon on top if using, and garnish with extra dill. Serve warm or at room temperature.

Notes

For a vegetarian version, omit the bacon.
Substitute Greek yogurt for sour cream to lighten up the dressing.
This salad holds its texture and flavor well, making it perfect for potlucks and picnics.