Crispy Smashed Potato Salad Recipe

I gotta say, I love making this crispy smashed baby potato salad on lazy weekends cuz the tender potatoes, crunchy bacon bits, and tangy mayo-sour cream dressing come together to create a flavor explosion that just makes my day—even if i sometimes mess up the measurements a bit.

Hey everyone, I love making this crispy smashed potato salad with baby potatoes, olive oil, and garlic for extra flavor. I think the combination of roasted, crisped potatoes with crumbled bacon, tangy mayonnaise, and fresh chives creates a dish thats both satisfying and nutritional.

Enjoy making and eating it!

Ingredients

• Baby Potatoes: Carbs and fiber that are naturally sweet and hearty after roasting.
• Olive Oil: Healthy fats which help crisp the potatoes and boost flavor nicely.
• Bacon: Savory protein that adds smoky crunch and an indulgent taste to each bite.
• Mayonnaise: Creamy and tangy balance that smoothes out the rich flavors overall.
• Chives: Fresh, mild onion notes gives a vitamin boost and subtle balance.
• Garlic: Provides robust, aromatic depth with antioxidants and a zesty kick.
• Apple Cider Vinegar: Adds a tangy brightness to balance creamy and savory notes.
• Red Onion: Offers a crisp, mildly sweet bite that complements the savory ingredients with sharpness.

Ingredient Quantities

• 2 lbs baby potatoes
• 3 tbsp olive oil (for roasting and crisping the smashed potatoes)
• 1 tsp salt (plus extra for taste)
• 1/2 tsp black pepper (plus extra for taste)
• 2 cloves garlic, minced
• 4 slices bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 small red onion, finely chopped
• 2 tbsp chopped chives
• 1/2 tsp smoked paprika (optional, but adds a great flavor)

How to Make this

1. Preheat your oven to 425°F, while you bring a big pot of salted water to a boil and add the 2 lbs of baby potatoes.

2. Cook the potatoes until they are fork tender, about 15-20 minutes, then drain them and let them cool a bit.

3. Arrange the potatoes on a baking sheet and gently press each one with the back of a fork or a glass to smash them a little.

4. Drizzle the 3 tbsp olive oil over the smashed potatoes and sprinkle with 1 tsp salt, 1/2 tsp black pepper, 2 minced garlic cloves, and the optional 1/2 tsp smoked paprika if you want that extra flavor.

5. Roast the potatoes in the oven for about 20-25 minutes until they get crispy and the edges begin to brown.

6. While the potatoes are roasting, mix together 1/2 cup mayonnaise, 2 tbsp sour cream, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar in a bowl.

7. Once the crispy smashed potatoes are done, transfer them to a large mixing bowl.

8. Add the finely chopped small red onion, 4 slices of cooked and crumbled bacon, and 2 tbsp chopped chives to the potatoes.

9. Pour the dressing over the potatoes and gently toss everything together, making sure the flavors mix well.

10. Taste and adjust the salt and pepper as needed, then serve the salad warm and enjoy!

Equipment Needed

1. Oven
2. Large pot
3. Colander
4. Baking sheet
5. Fork or a sturdy glass (for smashing potatoes)
6. Mixing bowls (one for the dressing and one for combining ingredients)
7. Knife and cutting board
8. Measuring spoons and cups
9. Spatula or large spoon for tossing the salad

FAQ

• What type of potatoes should I use?
  You need to use baby potatoes since they are perfect for roasting and smashing. They cook evenly and get really crispy when prepared right.
• How do I get the potatoes crispy?
  Make sure you roast them till they are tender and then smash them gently. Drizzle olive oil on them and pop them back in the oven so they can crisp up. Its all about not overcrowding the pan.
• Can I substitute the bacon with something else?
  Sure! If you dont eat pork, you can try turkey bacon or even a bit of smoked sausage. The goal is to add some salty crunch to the dish.
• How long will leftovers stay fresh?
  The salad should stay good in an airtight container in your fridge for about 3 days. Just give it a stir before eating to bring back it’s flavor.
• Can I make this dish ahead of time for a party?
  Yes, you can prep most of the ingredients ahead but its best to crisp the potatoes right before serving so they dont get soggy.

Crispy Smashed Potato Salad Recipe Substitutions and Variations

• Instead of baby potatoes, you can use small red or fingerling potatoes which give a similar texture and taste.
• If you dont have olive oil, using canola or vegetable oil works okay too but it might change the flavor a bit.
• You can swap regular bacon for turkey bacon if you want a leaner option or simply omit it for a vegetarian twist.
• Try using Greek yogurt instead of mayonnaise to make the salad a bit lighter while still keeping it creamy.
• If red onion is too strong for your taste, using shallots can offer a milder, sweeter onion flavor.

Pro Tips

1. When you boil the potatoes make sure to salt the water generous, cause it really helps bring out their flavour.
2. Be careful while smashing the potatoes. You wanna press ‘em enough so they crisp up in the oven, but not so much that they just fall apart.
3. Mix your dressing ingredients well ahead of time – letting the mayo, sour cream, mustard, and vinegar chill together can seriously boost the taste.
4. Don’t be scared to add more salt, pepper, or even a dash of smoked paprika if you love that smoky kick.

So here’s how i usually do it: First, preheat your oven to 425°F while boiling a big pot of water with enough salt for 2 lbs of baby potatoes. Once the potatoes are nice and fork tender – which takes about 15-20 minutes – drain them and let ’em cool a bit (they don’t need to be piping hot). Then, carefully lay out the potatoes on a baking sheet and smash them gently with either the back of a fork or even a glass. Drizzle 3 tbsp olive oil all over, and sprinkle 1 tsp salt, 1/2 tsp black pepper, 2 cloves minced garlic, and if you’re into that flavor, throw in 1/2 tsp smoked paprika too. Roast them in the oven for around 20-25 minutes until they’re crispy and the edges start to look brown.

While they’re roasting, make your dressing by mixing 1/2 cup mayo, 2 tbsp sour cream, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar together in a bowl. When the potatoes are done, toss them in a large bowl with the finely chopped red onion, 4 slices of crumbled bacon, and 2 tbsp of chopped chives. Pour your dressing on top and mix everything gently – make sure everything gets a good coat without breaking the potatoes too much. Finally, give it a taste and adjust salt and pepper if needed, then serve it while it’s still warm. Enjoy!