How to Make the Perfect Crispy Smashed Potato Salad
American · Easy · 60 min · 4 servings
Golden crispy smashed potatoes tossed in a tangy herb dressing for a warm salad with incredible texture. This dish combines the best of roasted potatoes and classic potato salad.
Why this recipe works
This Crispy Smashed Potato Salad recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 lbs baby Yukon gold potatoes
- 3 tbsp olive oil
- 2 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 3 stalks celery, thinly sliced
- 4 strips bacon, cooked and crumbled
- 3 tbsp fresh chives, chopped
- 1 tsp garlic powder
- 1 tsp salt
Step by step instructions
Step 1: Boil the Potatoes
Place baby potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork tender, about 20 minutes. Drain and let steam dry for 5 minutes.
Step 2: Smash and Season
Preheat oven to 425F. Arrange potatoes on a lined baking sheet. Use the bottom of a glass or measuring cup to smash each potato flat to about half an inch thick. Drizzle with olive oil and season with salt and garlic powder.
Step 3: Roast Until Crispy
Roast smashed potatoes in the oven for 25 minutes, flipping once halfway through, until the edges are deeply golden and crispy.
Step 4: Make the Dressing
Whisk together whole grain mustard, apple cider vinegar, and 1 tablespoon of olive oil in a small bowl. Season with a pinch of salt and pepper to taste.
Step 5: Toss and Serve
Transfer warm crispy potatoes to a large bowl. Add celery and bacon crumbles. Drizzle dressing over everything and toss gently to coat. Top with fresh chives and serve warm.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- bacon → smoked tempeh for a vegetarian version
- apple cider vinegar → white wine vinegar or lemon juice
- baby Yukon gold potatoes → small red potatoes work equally well
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not drying the potatoes before roasting which leads to steaming instead of crisping
- Smashing the potatoes too thin so they fall apart on the baking sheet
- Adding the dressing too far in advance which makes the crispy edges soggy
Nutrition facts
Per serving: 320 calories, 6g protein, 48g carbs, 12g fat, 5g fiber.
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