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This crunchy smashed potato salad has become my ultimate warm-weather side thanks to its mix of roasted golden potatoes, smoky bacon, fresh herbs, and a tangy homemade dressing. I especially love to put this out for big backyard barbecues, and there are never leftovers.
After discovering this on a summer picnic, I knew it would be a hit at every family gathering. My friends always ask for the recipe and I have probably memorized it by now.
Ingredients
- Yukon Gold baby potatoes these get extra creamy inside and crisp up beautifully when roasted. Pick potatoes without blemishes or green spots for the best flavor.
- Salt for seasoning the boiling water draws out flavor
- Paprika for both color and a gentle smokiness
- Baking soda helps break down potato skins so they get crispier
- Avocado oil a neutral oil that can handle high roasting temperatures without burning
- Sea salt and cracked black pepper to balance and heighten the other flavors
- Mayonnaise this makes the base of the dressing. I like avocado or Kewpie mayo for extra richness
- Plain Skyr or Greek Yogurt lightens the dressing and adds a slight tang
- Dijon mustard sharp and complex to cut through the richness
- Red wine vinegar for bright acidity
- Lemon juice for freshness and a sunny lift
- Garlic paste for a mellow savory depth
- Paprika in the dressing for more color and warmth
- Fresh parsley chives and dill add herbal layers. Buy tender green bunches and snip just before using for best results
- Cooked bacon for smoky savory crunch
- Celery adds bite and fresh crunch
Always chop your fresh herbs at the last minute to preserve their aroma and vivid color.
Step-by-Step Instructions
- Boil the Potatoes:
- Fill a large pot with water and add salt paprika baking soda and the baby potatoes. Bring to a boil and simmer until the potatoes can be pierced easily with a fork about seven to ten minutes. This infuses seasoning and tenderizes the potatoes without making them mushy.
- Prepare Baking Pans:
- Line two large pans with parchment paper and drizzle them with avocado oil. Once potatoes are cooked drain and spread them on the pans. Toss to coat every potato in a thin layer of oil for even roasting.
- Smash the Potatoes:
- Use the bottom of a cup or small bowl to press each potato until flattened but not falling apart. If any stick gently scrape off with a spatula so none goes to waste.
- Roast to Crispy Perfection:
- Drizzle more avocado oil over the smashed potatoes. Liberally sprinkle with sea salt and cracked black pepper. Roast in a 425 degree oven for forty five to sixty minutes until deep golden brown and shatteringly crisp.
- Make the Dressing:
- Whisk together mayonnaise plain Skyr Dijon mustard vinegar lemon juice garlic paste and paprika in a large bowl. The mix should look creamy and slightly pink.
- Add Fresh Additions:
- Finely chop the parsley chives and dill reserving some for garnish. Stir most of them into the bowl with the dressing for extra green flecks and fragrance.
- Combine the Salad:
- Chop the bacon into bite size pieces and dice the celery into small half moons. Fold the bacon and celery into the creamy bowl then reserve a bit for topping.
- Cool and Mix:
- Once the potatoes are crispy and cool enough to touch chop into smaller chunks. Let cool for twenty minutes so the dressing does not melt. Gently fold the dressing with the potatoes.
- Finish and Serve:
- Top your salad with reserved crispy potato bits bacon and herbs just before serving. It is best fresh but you can refrigerate for a few hours if needed.
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The combination of fresh dill and smoky bacon is what convinced my herb skeptic dad to fall in love with this salad. The first time I brought it to a birthday gathering everyone kept sneaking spoonfuls straight from the bowl.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days. The potatoes may lose their crunch after several hours but the flavors continue to meld and taste delicious. If meal prepping bring the crispy potatoes and dressing in separate containers and mix just before serving for maximum texture.
Ingredient Substitutions
You can swap Yukon Gold potatoes with small red potatoes for similar creaminess. Beef bacon or turkey bacon works if you avoid pork. Use full-fat Greek yogurt if Skyr is hard to find. For a lighter version swap half the mayo for extra yogurt. Vegan mayo and coconut yogurt can turn this into a plant-based treat without much flavor loss.
Serving Suggestions
Serve heaping spoonfuls alongside grilled chicken sausages or summer burgers. It is fantastic piled on a lettuce leaf for a picnic or paired with vine ripe tomatoes. At brunch I top it with a jammy egg and extra fresh dill. This salad is one of those showstopper dishes that makes any potluck or holiday spread feel special.
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Cultural and Historical Context
Smashed potato salad as seen on TikTok takes the best parts of classic creamy potato salad and upgrades it with inspiration from loaded baked potatoes and crispy oven roasted potatoes. By boiling then smashing and roasting the potatoes you get a double cooked texture that traditional recipes do not offer. It reflects the internet’s love for dramatic food transformations and communal sharing.
Recipe FAQs
- → How do the potatoes get crispy?
After boiling, the potatoes are smashed and roasted at high heat with avocado oil, making them extra crisp on the outside while remaining fluffy inside.
- → Can I substitute another type of potato?
Yukon Gold is preferred for its creamy texture, but red or fingerling potatoes work as well. Just ensure they are small and evenly sized.
- → What makes the dressing special?
The dressing uses a blend of mayonnaise and Skyr or Greek yogurt with fresh herbs, Dijon mustard, red wine vinegar, and garlic for a zesty, creamy finish.
- → How can I save time when making this salad?
You can boil the potatoes and prepare the dressing in advance, then roast and assemble just before serving.
- → What are good garnish options?
Top with reserved crispy potato bits, extra bacon if desired, and a sprinkle of fresh herbs for color and flavor.
- → How should leftovers be stored?
Keep refrigerated in an airtight container. The salad is best enjoyed the same day, as the potatoes lose crispiness over time.