Description
This crispy smashed potato salad combines golden-brown roasted potatoes with a creamy, tangy dressing and fresh mix-ins. A perfect side dish for barbecues, potlucks, or any meal!
Ingredients
Scale
For the Potatoes:
- 1 ½ lbs baby potatoes (Yukon Gold or red)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Dressing:
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- ½ tsp smoked paprika
- Salt and pepper to taste
Mix-ins & Toppings:
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- ¼ cup dill pickles, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp chives, chopped
- ¼ cup crispy bacon bits (optional)
- ½ cup shredded cheddar cheese (optional)
Instructions
-
Cook and Smash the Potatoes
- Preheat oven to 425°F (220°C).
- Bring a large pot of salted water to a boil. Add baby potatoes and cook for 15-20 minutes until fork-tender.
- Drain and let cool slightly. Smash each potato gently using the bottom of a glass or a potato masher.
-
Roast Until Crispy
- Transfer smashed potatoes to a parchment-lined baking sheet.
- Drizzle with olive oil, season with salt, pepper, and garlic powder. Toss gently.
- Roast for 25-30 minutes, flipping halfway, until crispy and golden brown.
-
Prepare the Dressing
- In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, smoked paprika, salt, and pepper. Adjust seasoning as needed.
-
Assemble the Salad
- In a large bowl, combine crispy potatoes, celery, red onion, pickles, fresh dill, and chives.
- Drizzle with dressing and gently toss to coat.
- If using, sprinkle bacon bits and cheddar cheese on top.
-
Serve & Enjoy
- Serve warm for maximum crispiness or allow to cool for a traditional potato salad texture.
Notes
- Make it Spicy: Add cayenne pepper or a drizzle of sriracha.
- Dairy-Free: Use vegan mayo and omit cheese.
- Boost Protein: Add shredded chicken or boiled eggs.
- Herb Swap: Try parsley, cilantro, or basil instead of dill.
- Extra Crunch: Top with toasted almonds or sunflower seeds.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting, boiling
- Cuisine: American
Keywords: crispy potato salad, smashed potatoes, creamy dressing, summer side dish, gluten-free potato salad