Smashed Potato Salad
Elevate your next side dish with this irresistible Smashed Potato Salad—a delicious twist on a classic! Featuring crispy, oven-roasted baby potatoes smashed for maximum texture, this salad is tossed in a creamy, tangy dressing made with mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Fresh herbs like dill and parsley, crunchy celery, savory crumbled bacon, and scallions bring layers of flavor and color to each bite. Perfectly balanced between crisp and creamy, this versatile dish can be served warm, chilled, or at room temperature, making it a crowd-pleasing option for picnics, barbecues, or weeknight dinners. Indulge in a potato salad like no other!
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Fresh parsley, chopped
- 3 stalks Scallions, thinly sliced
- 2 stalks Celery, finely diced
- 0.5 cup Cooked bacon, crumbled
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat to medium and cook for 15-20 minutes, or until the potatoes are fork-tender.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
Drain the cooked potatoes and let them cool for 5 minutes. Transfer the potatoes to the prepared baking sheet.
Using the bottom of a glass or a potato masher, gently press down on each potato to flatten it slightly. Drizzle olive oil over the smashed potatoes and sprinkle with 1/2 teaspoon of salt and black pepper.
Roast the potatoes in the oven for 20 minutes, flipping halfway through, until they are golden brown and crispy around the edges.
While the potatoes are roasting, prepare the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, remaining salt, and black pepper until smooth.
Once the potatoes are done, allow them to cool for 5-10 minutes, then add them to the bowl of dressing.
Gently toss the roasted smashed potatoes with the dressing until evenly coated. Add fresh dill, parsley, scallions, diced celery, and crumbled bacon to the bowl. Toss again lightly to distribute the add-ins evenly.
Taste and adjust seasoning, if necessary. Transfer the potato salad to a serving dish and garnish with extra herbs or bacon, if desired.
Serve warm, at room temperature, or chilled. Enjoy your Smashed Potato Salad!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
