I’m sharing a Fresh Potato Salad starring whole Yukon Golds, mayonnaise, Greek yogurt, Dijon mustard, briny capers, chopped cornichons, chives and crumbled bacon. It balances creamy dressing with punchy pickles and smoked paprika, combining brine, herb and smoke in an intriguing, textural composition.
I love calling this This Is Not Your Grandma’s Potato Salad because it wrecks expectations, its crunchy and kind of loud in the best way. I use baby Yukon Gold potatoes roasted with olive oil until they smash and get those blistered edges, then toss them with mayo and Greek yogurt, a hit of Dijon mustard and apple cider vinegar, lots of chives and parsley, chopped cornichons and a few capers for zip, plus crisp bacon if I’m feeling naughty.
Think Yummy Potato Salad meets Potato Chip Salad, a Rich Salad that becomes the thing people ask about all night.
Why I Like this Recipe
* I love the contrast of crunchy and creamy in every bite, it keeps me going back for more
* It’s stupidly easy to pull together even when I’m running low on time, so I actually make it a lot
* It feeds a crowd without drama and people always ask for the recipe, which feels great
* Leftovers are still tasty the next day so I get bonus meals and less cooking for me
Ingredients
- Starchy and filling, primary carbohydrate source; skin adds fiber, potassium, and a cozy comfort.
- Heart healthy monounsaturated fats, it boosts flavor, aids nutrient absorption, often light peppery finish.
- Adds creaminess, calories and fat from mayo; yogurt gives tang, protein and fewer calories.
- Sharp, tangy punch with minimal calories, lifts flavors, adds acidity without sweetness or heaviness.
- Crunchy, vinegary bite that cuts richness, low calories, brings salty sour contrast to dish.
- Tiny briny pops, low calorie, add savory tang and complexity, great in small amounts.
- Adds crunchy smoky salt, boosts umami and texture, indulgent, higher in fat and sodium.
Ingredient Quantities
- 2 to 3 pounds small Yukon Gold or baby potatoes (about 1 kg), scrubbed but left whole
- 3 tablespoons olive oil, divided, plus a little extra for finishing
- 1 1/2 teaspoons kosher salt, plus more for the boiling water and to taste
- Freshly ground black pepper to taste
- 1/2 cup mayonnaise
- 1/3 cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or freshly squeezed lemon juice
- 1 small red onion, finely diced (about 1/2 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 3 tablespoons chopped cornichons or dill pickles
- 2 tablespoons drained capers (optional but tasty)
- 3 tablespoons chopped fresh chives or green onions
- 2 tablespoons chopped fresh parsley
- 4 slices bacon, cooked until crisp and crumbled (optional, but adds great crunch)
- 1/2 teaspoon smoked paprika or sweet paprika (optional)
How to Make this
1. Preheat oven to 450°F (230°C). Put a rimmed baking sheet in the oven so it gets hot, you’ll thank me later.
2. Put the whole scrubbed potatoes in a large pot, cover with cold water, add a generous pinch of kosher salt to the water, bring to a boil and cook until just fork tender, 15 to 20 minutes depending on size. Drain and let them steam dry a minute or two.
3. While the potatoes cook, crisp the bacon in a skillet, drain on paper towels and crumble. Reserve a teaspoon or two of the bacon fat if you want extra flavor, otherwise use olive oil.
4. Make the dressing: whisk together 1/2 cup mayonnaise, 1/3 cup Greek yogurt or sour cream, 1 tablespoon Dijon, 1 tablespoon apple cider vinegar or lemon juice, 1 tablespoon of the olive oil, 1 1/2 teaspoons kosher salt (the amount from the ingredient list), and freshly ground black pepper to taste. Stir in the finely diced red onion, diced celery, chopped cornichons or dill pickles, drained capers if using, 3 tablespoons chopped chives or green onions, and 2 tablespoons chopped parsley. Taste and adjust salt and acid if needed.
5. Arrange the drained potatoes on the hot baking sheet in a single layer with space between each. Use the bottom of a sturdy glass or a potato masher to press down on each potato until it splats and is about 1/2 inch thick or so, not perfectly even, it’s fine if some are chunkier.
6. Drizzle the smashed potatoes with the remaining olive oil (about 2 tablespoons), sprinkle with a little extra kosher salt and pepper, and roast in the oven until edges are golden and crisp, 20 to 30 minutes. Flip once halfway through so both sides get crisp.
7. Put the hot smashed potatoes in a large bowl, pour most of the dressing over them while they’re still warm so they soak up the flavor. Toss gently, add the crumbled bacon and fold to combine. Save a bit of dressing for serving if you like it saucier.
8. Taste and adjust seasoning, add more salt or pepper as needed. If you want smoky notes sprinkle 1/2 teaspoon smoked paprika over everything or just a little on top.
9. Finish with a drizzle of extra olive oil, more chopped chives and parsley for color, and an extra sprinkle of crumbled bacon if you saved some. Serve warm or at room temperature, it’s best eaten the same day but leftovers are still great.
Equipment Needed
1. Rimmed baking sheet — preheat it in the oven so it gets good and hot
2. Large pot with lid for boiling the whole potatoes
3. Colander or strainer to drain and let potatoes steam dry
4. Skillet (cast iron or heavy) for crisping bacon
5. Sturdy glass or potato masher to smash the potatoes
6. Mixing bowls (one large for tossing, one small for the dressing) and a whisk
7. Chef’s knife and cutting board for onions, celery, pickles and herbs
8. Measuring cups and spoons for the mayo, yogurt, oil and seasonings
9. Tongs or spatula plus oven mitts for flipping and handling the hot sheet
FAQ
This Is Not Your Grandma’s Potato Salad Recipe Substitutions and Variations
- Potatoes (Yukon Gold / baby): red potatoes or fingerlings, same waxy texture and they hold up well; small new potatoes, same deal; cooked sweet potatoes, cubed, for a sweeter, softer salad (use a bit less mayo).
- Mayonnaise / Greek yogurt: straight mayo for a richer, creamier result; all Greek yogurt or sour cream for tang and lighter feel; mashed avocado or silken tofu blended with lemon for an egg free / vegan option (season to taste).
- Cornichons / dill pickles: chopped dill pickles if cornichons arent available; chopped green olives for a briny, savory twist; quick pickled cucumber or pepperoncini for bright tang with less salt.
- Bacon: pancetta or smoked prosciutto for the same porky, salty hit; smoked turkey bacon for lower fat; toasted chopped walnuts or roasted chickpeas for crunch and a vegetarian swap.
Pro Tips
1) Preheat the sheet and get it scorching hot before the potatoes hit it. That hot metal makes the edges crisp fast, so they dont just steam. If you skip this youll get softer potatoes, not the crackly bits you want.
2) Let boiled potatoes steam dry a minute or two, then smash but not into paste. Press them to about a half inch thick, leaving some chunks. Overmash and they turn gluey, underdo it and they wont crisp evenly. Use a sturdy glass or masher and dont be too precious about shape.
3) Keep a little of the bacon fat or use extra olive oil for flavor and browning. Tossing with warm potatoes helps the dressing absorb, so pour most of it on while the spuds are still hot. Save a bit of dressing and some crumbled bacon for garnish so the top stays lively and not soggy.
4) Taste for salt and acid at the end, dont assume the listed amounts are perfect for your pickles or bacon. If it feels flat add a splash more vinegar or lemon, if it needs lift sprinkle a pinch more kosher salt. A tiny dusting of smoked paprika or extra chives at the finish makes it feel restaurant-level.
This Is Not Your Grandma’s Potato Salad Recipe
My favorite This Is Not Your Grandma’s Potato Salad Recipe
Equipment Needed:
1. Rimmed baking sheet — preheat it in the oven so it gets good and hot
2. Large pot with lid for boiling the whole potatoes
3. Colander or strainer to drain and let potatoes steam dry
4. Skillet (cast iron or heavy) for crisping bacon
5. Sturdy glass or potato masher to smash the potatoes
6. Mixing bowls (one large for tossing, one small for the dressing) and a whisk
7. Chef’s knife and cutting board for onions, celery, pickles and herbs
8. Measuring cups and spoons for the mayo, yogurt, oil and seasonings
9. Tongs or spatula plus oven mitts for flipping and handling the hot sheet
Ingredients:
- 2 to 3 pounds small Yukon Gold or baby potatoes (about 1 kg), scrubbed but left whole
- 3 tablespoons olive oil, divided, plus a little extra for finishing
- 1 1/2 teaspoons kosher salt, plus more for the boiling water and to taste
- Freshly ground black pepper to taste
- 1/2 cup mayonnaise
- 1/3 cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or freshly squeezed lemon juice
- 1 small red onion, finely diced (about 1/2 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 3 tablespoons chopped cornichons or dill pickles
- 2 tablespoons drained capers (optional but tasty)
- 3 tablespoons chopped fresh chives or green onions
- 2 tablespoons chopped fresh parsley
- 4 slices bacon, cooked until crisp and crumbled (optional, but adds great crunch)
- 1/2 teaspoon smoked paprika or sweet paprika (optional)
Instructions:
1. Preheat oven to 450°F (230°C). Put a rimmed baking sheet in the oven so it gets hot, you’ll thank me later.
2. Put the whole scrubbed potatoes in a large pot, cover with cold water, add a generous pinch of kosher salt to the water, bring to a boil and cook until just fork tender, 15 to 20 minutes depending on size. Drain and let them steam dry a minute or two.
3. While the potatoes cook, crisp the bacon in a skillet, drain on paper towels and crumble. Reserve a teaspoon or two of the bacon fat if you want extra flavor, otherwise use olive oil.
4. Make the dressing: whisk together 1/2 cup mayonnaise, 1/3 cup Greek yogurt or sour cream, 1 tablespoon Dijon, 1 tablespoon apple cider vinegar or lemon juice, 1 tablespoon of the olive oil, 1 1/2 teaspoons kosher salt (the amount from the ingredient list), and freshly ground black pepper to taste. Stir in the finely diced red onion, diced celery, chopped cornichons or dill pickles, drained capers if using, 3 tablespoons chopped chives or green onions, and 2 tablespoons chopped parsley. Taste and adjust salt and acid if needed.
5. Arrange the drained potatoes on the hot baking sheet in a single layer with space between each. Use the bottom of a sturdy glass or a potato masher to press down on each potato until it splats and is about 1/2 inch thick or so, not perfectly even, it’s fine if some are chunkier.
6. Drizzle the smashed potatoes with the remaining olive oil (about 2 tablespoons), sprinkle with a little extra kosher salt and pepper, and roast in the oven until edges are golden and crisp, 20 to 30 minutes. Flip once halfway through so both sides get crisp.
7. Put the hot smashed potatoes in a large bowl, pour most of the dressing over them while they’re still warm so they soak up the flavor. Toss gently, add the crumbled bacon and fold to combine. Save a bit of dressing for serving if you like it saucier.
8. Taste and adjust seasoning, add more salt or pepper as needed. If you want smoky notes sprinkle 1/2 teaspoon smoked paprika over everything or just a little on top.
9. Finish with a drizzle of extra olive oil, more chopped chives and parsley for color, and an extra sprinkle of crumbled bacon if you saved some. Serve warm or at room temperature, it’s best eaten the same day but leftovers are still great.
