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Crispy Smashed Potato Salad

Crispy smashed potato salad with roasted potatoes that get crunchy, golden edges then get tossed in a creamy mayo-Dijon dressing. Baby potatoes are boiled tender, smashed, roasted at 450°F, and finished with fresh herbs and bacon for a crunchy-chewy texture contrast.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb baby potatoes
  • 3 tbsp olive oil
  • 0.5 salt and pepper Use to taste.
Creamy herb dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh chives, chopped
  • 0.25 cup fresh dill, chopped
Bacon
  • 6 slices bacon, cooked and crumbled

Equipment

  • 1 sheet pan

Method
 

Boil and smash
  1. Boil baby potatoes in salted water until tender, about 15-20 minutes, then drain well (no visible pooling water).
  2. While potatoes boil, preheat oven to 450°F and line a sheet pan for easy roasting.
  3. Place drained potatoes on the baking sheet and smash each with the bottom of a glass until flattened but still intact (irregular, rough surfaces help crisping).
  4. Drizzle olive oil over smashed potatoes and season with salt and pepper, coating the craggy edges.
Roast to golden crisp
  1. Roast at 450°F for 25-30 minutes until crisp and golden, flipping once halfway for even browning (look for browned, rough edges).
  2. Let roasted potatoes cool for 30 minutes so they hold crunch instead of steaming in the dressing (they should feel warm, not hot).
Dress and serve
  1. Mix mayonnaise, sour cream, Dijon mustard, chopped chives, and chopped dill until smooth and evenly combined (herbs should be evenly distributed).
  2. Toss cooled crispy potatoes with the dressing until lightly coated, then top with cooked and crumbled bacon for maximum crunch.

Notes

For the crispiest edges, keep the oven fully preheated and roast on a preheated, uncovered sheet pan. Refrigerate leftovers in an airtight container up to 3 days; expect some loss of crunch after chilling. Freeze not recommended due to texture changes in the potatoes and dressing. For a lighter option, use Greek yogurt in place of sour cream for a tangier, lower-fat dressing.