Description
This Crispy Smashed Potato Salad combines tender, smashed baby Yukon gold potatoes roasted to golden perfection with a creamy, tangy dressing. Enhanced with crunchy celery, fresh herbs, red onion, and crispy bacon, this side dish offers a delightful texture and flavor balance, perfect for summer gatherings or a comforting meal accompaniment.
Ingredients
Scale
Potatoes
- 2 pounds baby Yukon gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Dressing and Mix-ins
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 cup chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 3 slices cooked bacon, crumbled
- 2 tablespoons chopped green onions
Instructions
- Preheat and Boil Potatoes: Preheat your oven to 425°F (220°C). Fill a large pot with salted water and bring it to a boil. Add the baby Yukon gold potatoes and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and let them cool slightly to handle.
- Smashed and Seasoned Potatoes: Place the cooked potatoes on a baking sheet. Using the bottom of a glass, gently smash each potato so it flattens but remains intact. Drizzle the smashed potatoes evenly with olive oil, then sprinkle with salt, black pepper, and garlic powder to season.
- Roast to Crispiness: Roast the potatoes in the preheated oven for 25 to 30 minutes, turning occasionally, until they become crispy and golden brown. For extra crispiness, you can broil them for an additional 3 to 5 minutes at the end. Remove from the oven and allow to cool slightly.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and honey until the dressing is smooth and well combined.
- Combine Salad Ingredients: Add the chopped celery, finely chopped red onion, fresh parsley, crumbled bacon, and chopped green onions to the dressing. Gently fold in the crispy smashed potatoes, ensuring they are evenly coated with the dressing mixture.
- Serve: The Crispy Smashed Potato Salad can be served warm, at room temperature, or chilled according to preference. Enjoy as a delightful side dish for any meal.
Notes
- For extra crispiness, broil the potatoes for the last 3 to 5 minutes of roasting.
- You can substitute Greek yogurt for part of the mayonnaise for a lighter version of the salad.
- Adding hard-boiled eggs can give this potato salad a more traditional twist.
