Smashed Potato Salad Recipe

This Smashed Potato Salad Recipe is a crispy and creamy recipe, which is made with bacon and fresh dill. It’s the perfect side dish for any cookout or potluck, ready in about 1 hour and 10 minutes.

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Smashed Potato Salad Ingredients

A flavorful mix for a potato salad with amazing texture.

3 lb. baby Yukon gold potatoes
1 tsp. kosher salt, plus more to taste
6 slices bacon
4 Tbsp. salted butter, melted
1 tsp. black pepper, plus more to taste
2/3 cup mayonnaise
1/3 cup sour cream
2 Tbsp. chopped fresh dill, plus more for garnish
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh chives, plus more for garnish
2 garlic cloves, grated
1/4 cup chopped jarred roasted red peppers

How To Make Smashed Potato Salad

A step-by-step guide to this unique and delicious side dish.

Boil the Potatoes: Preheat the oven to 450°F. Place the potatoes in a saucepan with a large pinch of salt and cover with water by an inch. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes and set them aside.
Cook the Bacon: While the potatoes are boiling, cook the bacon in a large skillet over medium heat until crisp, about 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate to cool, then chop it and set aside.
Smash and Roast: Grease two sheet pans with 2 tablespoons of melted butter. Arrange the boiled potatoes on the pans. Using the bottom of a glass or a measuring cup, firmly press down on each potato to smash it into a thin, craggy-edged disk. Brush the tops with the remaining 2 tablespoons of melted butter and sprinkle with 1 teaspoon of salt and 1 teaspoon of pepper.
Bake Until Crispy: Bake the smashed potatoes until they are a deep golden color and crispy, about 25 to 28 minutes. Let them cool slightly on the pan.
Make the Dressing and Combine: In a large bowl, whisk together the mayonnaise, sour cream, dill, parsley, chives, and grated garlic. Season with a pinch of salt and pepper. Add the crispy potatoes, half of the chopped bacon, and half of the chopped roasted red peppers to the bowl. Gently toss to coat everything in the dressing.
Garnish and Serve: Transfer the potato salad to a serving bowl. Garnish with the remaining bacon, roasted red peppers, and a sprinkle of fresh dill and chives.

Recipe Tips

For the crispiest potatoes and creamiest dressing.

How to get extra crispy potatoes? The key is to make sure the potatoes are well-drained and relatively dry before smashing. Don’t overcrowd the baking sheets, as this will cause the potatoes to steam instead of roast. A high oven temperature is crucial for crispiness.
What are the best potatoes to use? Baby Yukon Gold or small red potatoes are ideal. Their waxy texture and thin skins help them hold their shape after boiling and smashing, and the skins get wonderfully crispy.
Can I use an air fryer? Yes! To air fry the smashed potatoes, cook them at 400°F for about 15-20 minutes, flipping halfway through, until they are golden and crisp. You may need to work in batches.
Why do my potatoes fall apart? This can happen if the potatoes are over-boiled. Cook them just until they are fork-tender, meaning a fork can pierce them easily but they don’t crumble. If they’re too soft, they’ll turn to mush when you smash them.

What To Serve With Smashed Potato Salad

The perfect main courses for this standout side dish.

This crispy and creamy potato salad is a fantastic side for classic American fare, such as:

Juicy Hamburgers or Cheeseburgers
Grilled Chicken or Steak
BBQ Pulled Pork Sandwiches
Smoked Ribs or Brisket

How To Store Smashed Potato Salad

Keeping your salad fresh (with a note on texture).

Refrigerate: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
A Note on Texture: Be aware that once refrigerated, the potatoes will lose their crispiness as they absorb the dressing. The flavor will still be delicious, but it will have the texture of a more traditional potato salad.

Smashed Potato Salad Nutrition Facts

An estimated guide per serving.

Calories: 450 kcal
Carbohydrates: 38 g
Protein: 8 g
Fat: 30 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this potato salad ahead of time?

For the best crispy texture, it’s recommended to roast the potatoes just before serving. However, you can boil the potatoes and make the dressing up to a day in advance. Store them separately in the refrigerator. When ready to serve, smash and roast the potatoes, then toss with the dressing.

My dressing is too thick. How can I thin it out?

If your dressing seems too thick, you can whisk in a teaspoon of lemon juice or white vinegar to loosen it up. This will also add a nice touch of acidity to brighten the flavors.

Can I use different herbs in the dressing?

Absolutely. While dill, parsley, and chives are a classic combination, feel free to experiment. Fresh tarragon, cilantro, or a little bit of thyme would also be delicious additions.

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