The Ultimate Smashed Potato Salad: Crispy, Creamy, and Packed with Flavor
Golden-roasted rounds meet a tangy mix of fresh flavors for an unforgettable side.
The Ultimate Smashed Potato Salad Recipe
Smashed potato salad is the side dish you never knew you needed, combining everything people love about classic potato salad—creamy, herbaceous flavor—with the addictive crunch of oven-roasted smashed potatoes. This recipe is a celebration of contrasts: soft, buttery interiors; crispy, golden edges; a dressing that’s both tangy and silky; and a finishing touch of smoky bacon, fresh herbs, and a pop of roasted red pepper.
Why Smashed Potato Salad?
Potato salad is a perennial favorite at cookouts, picnics, family gatherings, and church potlucks. But the smashed potato salad stands out for its exciting texture and amplified flavors:
- Multi-texture Experience: Potatoes are boiled, smashed flat, and roasted—giving you the best of crisp and creamy with every bite.
- Layered Flavor: Bacon crumbles, a medley of fresh herbs, and garlic infuse each mouthful with smoky, savory, herby notes.
- Fresh and Zesty: Dill, parsley, and chives brighten up the salad, keeping it light and irresistible.
- Visual Appeal: Bits of roasted red pepper add vibrant color and a gentle sweetness.
Serve this salad alongside ribs, fried chicken, or burgers, and watch it disappear at your next summer gathering.
What Kind of Potatoes Are Best?
Baby Yukon gold potatoes reign supreme in this salad. Their naturally buttery flavor, thin and tender skin, and creamy texture ensure that the potatoes:
- Hold their shape beautifully through boiling, smashing, and roasting.
- Deliver delightfully crunchy edges once roasted.
- Boast a compact size ideal for smashing with the bottom of a glass.
The result: each potato transforms into a golden, craggy round that can stand up to the robust dressing and mix-ins.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Baby Yukon gold potatoes | 3 lb. | Small size ideal for smashing |
| Kosher salt | 1 tsp., plus more to taste | For boiling and seasoning |
| Bacon | 6 slices | Crisped for crunch and flavor |
| Salted butter, melted | 4 Tbsp. | For roasting potatoes |
| Black pepper | 1 tsp., plus more to taste | For seasoning |
| Mayonnaise | 2/3 cup | Forms the creamy base of the dressing |
| Sour cream | 1/3 cup | Adds tang and richness |
| Fresh dill, chopped | 2 Tbsp., plus more for garnish | Herbaceous brightness |
| Fresh parsley, chopped | 2 Tbsp. | Fresh flavor and color |
| Fresh chives, chopped | 1 Tbsp., plus more for garnish | Mild oniony aroma |
| Garlic cloves, grated | 2 | Punchy aromatic depth |
| Roasted red peppers, chopped | 1/4 cup | Colorful sweet accent |
Step-By-Step Directions
- Preheat the oven to 450°F (230°C).
This high heat is key for achieving crispy potato edges.
- Boil the Potatoes:
Add the baby Yukon gold potatoes to a large saucepan. Sprinkle in a generous pinch of kosher salt and cover with water by about an inch. Bring to a boil over medium-high heat and cook until fork-tender, typically about 15 to 20 minutes. Drain and set the potatoes aside.
For a vibrant twist, why not explore our green goddess potato salad recipe: a vibrant, herb-filled twist on a classic? This recipe brings a fresh flavor with a creamy, herbaceous dressing that complements the crispy smashed potatoes perfectly. Trust us, bringing this dish to your next gathering will leave your guests raving about your culinary skills. - Crisp the Bacon:
Meanwhile, in a large skillet over medium heat, cook the bacon slices, flipping occasionally, until they’re golden and crisp (about 5–7 minutes). Let them cool on a paper towel-lined plate, then chop into small pieces and set aside.
- Smash the Potatoes:
Grease two sheet pans with half the melted butter (2 tablespoons). Arrange the drained potatoes on the pans, leaving some space between them. Using the bottom of a sturdy glass or jar, gently press each potato to flatten it to about ½ inch thick, creating rough circles with craggy edges. Brush the tops with the remaining butter, then sprinkle them with 1 teaspoon each of salt and pepper.
- Bake for Crispy Perfection:
Bake the smashed potatoes in the preheated oven for 25 to 28 minutes, or until they develop deep golden color and irresistibly crispy edges. Remove and let cool slightly while you prepare the dressing.
If you love the traditional loaded baked potato, you’ll adore our loaded baked potato salad recipe: the ultimate picnic side dish. This recipe is a fusion of classic comfort food and fresh summer vibes, featuring ingredients like cheese, green onions, and a rich dressing that elevate your potato salad experience. It’s guaranteed to be a hit at any outdoor gathering! - Prepare the Creamy Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh dill, parsley, chives, and grated garlic. Season to taste with a pinch of salt and pepper.
- Assemble the Salad:
To the bowl with the dressing, add the roasted potatoes, half the chopped bacon, and half the chopped roasted red peppers. Gently toss to coat everything evenly, being careful to preserve the crispy edges of the potatoes.
- Garnish and Serve:
Transfer the potato salad to a serving platter or bowl. Scatter the remaining bacon, roasted red peppers, dill, and chives over the top. Serve while the potatoes are still warm and the salad offers maximum textural contrast.
Pro Tips and Variations
- Pick the Perfect Potato: Baby Yukon golds excel, but small red potatoes also work beautifully due to their thin skins and creamy flesh.
- Get Ahead: You can cook and crumble the bacon up to two days in advance and refrigerate. The dressing can also be mixed a day early and stored in an airtight container.
- Customize the Herbs: Swap in tarragon, basil, or even cilantro for a fresh twist, depending on your main course and preference.
- Add-Ins: For extra zip, fold in a spoonful of Dijon mustard or a handful of sliced scallions. For a vegetarian version, omit the bacon and double up on roasted peppers and herbs.
- Serving Temperature: This salad shines brightest freshly assembled, when potatoes are crisp and warm, but can also be enjoyed at room temperature. Leftovers will lose some crunch but remain delicious thanks to the hearty dressing and flavors.
Crispy Smashed Potato Salad vs. Classic Potato Salad
| Feature | Smashed Potato Salad | Classic Potato Salad |
|---|---|---|
| Texture | Crispy, craggy, tender inside | Soft, uniform |
| Main Flavor Accents | Herbs, bacon, roasted veggies | Pickles, mustard, eggs (often) |
| Serving Temp | Best warm or room temperature | Usually chilled |
| Preparation | Boil, smash, roast, dress | Boil, chop, mix |
| Visual Appeal | Bold, rustic, colorful | Pale, pastel, classic look |
Perfect Pairings and Serving Ideas
- Cookouts and Barbecues: This salad is a crowd-pleaser when paired with smoky ribs, juicy burgers, or crisp fried chicken.
- Picnics and Potlucks: Serve as a hearty side along with grilled vegetables and corn on the cob.
- Brunch Buffets: The bacon and herb notes pair well with quiches, frittatas, or a smoked salmon platter.
Garnish with extra fresh dill and chives just before serving for an inviting aroma and splash of color.
Frequently Asked Questions (FAQs)
What types of potatoes work best?
Baby Yukon gold potatoes are ideal because of their buttery flavor, creamy texture, and thin skins that roast up extra crisp. Small red potatoes are a good substitute.
Can I make smashed potato salad in advance?
While it is best enjoyed right after assembly when potatoes are warm and crispy, you can prep some components ahead: cook and refrigerate the bacon up to two days early and mix the dressing a day ahead. Add the warm potatoes just before serving for optimal texture.
How can I make this potato salad vegetarian?
Skip the bacon and double down on roasted red peppers, or add roasted mushrooms or sun-dried tomatoes for a deep, umami flavor boost.
What other garnishes work well?
In addition to dill and chives, try a sprinkle of smoked paprika, thinly sliced scallions, or crumbled feta cheese for extra flavor.
What is the key to making the potatoes extra crispy?
Bake at a high temperature, use plenty of butter or olive oil on the baking sheets and over the potatoes, and ensure the potatoes have craggy edges after smashing—they’ll brown and crisp more.
Storage and Make-Ahead Tips
This salad is at its crunchy best immediately after assembly. For leftovers:
- Store in an airtight container in the refrigerator for up to 2 days.
- Re-crisp the potatoes under the broiler for a few minutes before tossing with leftover dressing if possible.
To work ahead, prep garnish, bacon, and dressing in advance but roast and toss potatoes just before serving for best results.
Conclusion: A Modern Summer Classic
This crispy, smashed potato salad brings fresh energy to the tradition of summer side dishes. It’s a symphony of textures and flavors, built to compliment anything off the grill or to stand alone as a showstopping bowl. Whether you’re feeding a crowd or making a weekend treat, this salad’s golden edges, creamy center, and savory toppings will have everyone reaching for a second serving.
References
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