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Crispy Smashed Potato Salad

Crispy smashed potato salad with roasted potatoes that stay crisp at the edges and get tossed in a creamy Dijon-chive dressing. Tender baby potatoes are smashed and oven-roasted at 450°F until golden, then cooled and combined with bacon and fresh herbs.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 3 lb baby potatoes
olive oil
  • 3 tbsp olive oil
seasoning
  • 0.25 salt and pepper season to taste
creamy dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh chives, chopped
  • 0.25 cup fresh dill, chopped
bacon
  • 6 bacon, cooked and crumbled

Equipment

  • 1 sheet pan

Method
 

Boil and roast the potatoes
  1. Boil the baby potatoes in salted water until tender, then drain well.
  2. Preheat the oven to 450°F.
  3. Place the drained potatoes on a baking sheet and smash each using the bottom of a glass.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Roast for 25-30 minutes at 450°F until crispy and golden.
Cool and make the dressing
  1. Let the roasted potatoes cool for 30 minutes so the edges stay crisp.
  2. Mix mayonnaise, sour cream, and Dijon mustard until smooth.
  3. Stir in fresh chives and fresh dill.
Toss and serve
  1. Toss the crispy smashed potatoes with the dressing until evenly coated.
  2. Top with the bacon, cooked and crumbled, and serve.

Notes

Pro tip: cool the potatoes before dressing so the crispy edges don’t steam-soften. Store leftovers covered in the refrigerator for up to 3 days; for best crunch, reheat briefly in a 450°F oven for 5-8 minutes. Freezing isn’t recommended because the potatoes and herbs lose texture. Dietary swap: use plain Greek yogurt in place of some mayonnaise for a tangier, slightly lighter dressing.