Name: Crispy Smashed Potato Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: For the Crispy Smashed Potatoes: 2 lbs baby potatoes (Yukon Gold or red potatoes work best); 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; ½ tsp smoked paprika (optional, for extra flavor); ½ cup mayonnaise (or Greek yogurt for a lighter version); 2 tbsp Dijon mustard; 2 tbsp apple cider vinegar (or lemon juice); 1 tbsp olive oil; 1 clove garlic, minced; ½ tsp salt; ½ tsp black pepper; ½ cup crispy bacon, crumbled (optional); ¼ cup red onion, finely diced; 2 tbsp fresh dill, chopped (or parsley/chives); ¼ cup shredded Parmesan (optional); 2 tbsp capers or chopped pickles (for a tangy kick)

Description

This Crispy Smashed Potato Salad takes classic potato salad to the next level! Golden, crispy smashed potatoes are tossed in a creamy, tangy dressing with fresh herbs and crunchy add-ins. It’s the perfect side dish for BBQs, picnics, or any meal that needs a little extra crunch!

Ingredients

Scale

For the Crispy Smashed Potatoes:
- 2 lbs baby potatoes (Yukon Gold or red potatoes work best)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional, for extra flavor)
For the Dressing:
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar (or lemon juice)
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp black pepper
For the Mix-Ins:
1. ½ cup crispy bacon, crumbled (optional)
2. ¼ cup red onion, finely diced
3. 2 tbsp fresh dill, chopped (or parsley/chives)
4. ¼ cup shredded Parmesan (optional)
5. 2 tbsp capers or chopped pickles (for a tangy kick)

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Instructions

Cook & Smash the Potatoes:
Preheat oven to 425°F (220°C).
Boil baby potatoes in salted water for 15 minutes, or until fork-tender. Drain and let cool slightly, then place on a lined baking sheet.
Use the bottom of a glass or a fork to gently smash each potato to about ½ inch thick.
Drizzle with olive oil, then sprinkle with salt, black pepper, garlic powder, and smoked paprika.
Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
Make the Dressing:
In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, olive oil, garlic, salt, and black pepper until smooth.
Assemble the Salad:
In a large bowl, toss the crispy potatoes with the dressing.
Gently mix in bacon, red onion, dill, Parmesan, and capers/pickles.
Serve & Enjoy:
Garnish with extra herbs and serve warm or at room temperature.

Notes

Optional Add-ins: Feel free to add other ingredients like chopped hard-boiled eggs or green onions for more flavor.
Make Ahead Tip: You can roast the potatoes in advance and assemble the salad just before serving.
For a lighter version: Substitute mayonnaise with Greek yogurt.

Nutrition

Serving Size: 1/6 of the salad
Calories: 250 kcal
Sugar: 3g
Sodium: 450mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 10mg