Crispy Smashed Potato Salad (Print Version)
Crunchy potatoes, savory bacon, and herby tangy dressing combine for an irresistible summer favorite.
# Ingredients:
→ Potatoes
01 -
3 pounds Yukon Gold baby potatoes
02 -
1 tablespoon salt for water
03 -
1 tablespoon paprika for water
04 -
2 teaspoons baking soda for water
05 -
¼ cup avocado oil
06 -
sea salt
07 -
cracked black pepper
→ Dressing
08 -
1 cup mayonnaise (224g), avocado or kewpie mayo preferred
09 -
1 cup plain Skyr (227g), or Greek yogurt
10 -
2 tablespoons Dijon mustard
11 -
2 tablespoons red wine vinegar
12 -
1 tablespoon lemon juice (about 1 lemon)
13 -
1 tablespoon garlic paste
14 -
2 teaspoons paprika
15 -
¼ cup finely chopped fresh parsley
16 -
½ ounce fresh chives, minced
17 -
½ ounce fresh dill, minced
18 -
3 ounces cooked bacon, chopped
19 -
2 celery stalks, diced
# Steps:
01 -
Preheat the oven to 425°F.
02 -
Wash 3 pounds Yukon Gold baby potatoes and set aside.
03 -
Fill a large pot with water, add 1 tablespoon salt, 1 tablespoon paprika, and 2 teaspoons baking soda and bring to a boil. Add the potatoes and boil until fork-tender, about 7 to 10 minutes.
04 -
Line two large baking pans with parchment paper and drizzle some of the ¼ cup avocado oil. Drain the potatoes, divide them between the pans, and coat them in oil by stirring.
05 -
Use the bottom of a cup or bowl to smash the potatoes. If they stick, use a spatula to scrape them off the bottom. Drizzle with more avocado oil, season with sea salt, and cracked black pepper.
06 -
Roast the smashed potatoes for 45 to 60 minutes.
07 -
In a large bowl, combine 1 cup mayonnaise, 1 cup plain Skyr, 2 tablespoons Dijon mustard, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon garlic paste, and 2 teaspoons paprika.
08 -
Chop ¼ cup parsley, ½ ounce chives, and ½ ounce dill, then reserve 1 teaspoon of each for garnish. Mix the rest into the mayo mixture.
09 -
Chop 3 ounces cooked bacon and reserve some for garnish. Dice 2 celery stalks and add both to the mayo mixture.
10 -
Once roasted potatoes are cool, cut them into pieces and combine with the dressing. Stir to coat evenly.
11 -
Garnish with reserved bacon, parsley, chives, dill, and crispy potato bits. Serve within a few hours for optimal freshness.
# Helpful Notes:
01 -
Best served a few hours after preparation.