Crispy Smashed Potato Salad: The BBQ Side You Need

Move over, classic potato salad! This Crispy Smashed Potato Salad is a complete game-changer. It takes everything you love about the creamy, comforting classic and adds a whole new dimension of flavor and texture. By boiling and then "smashing" small potatoes before roasting them, you get a beautiful, golden-brown crust and a fluffy interior.

This recipe is a perfect blend of a warm, roasted potato dish and a cold, creamy salad. The crispy edges of the potatoes are a fantastic contrast to the rich, tangy dressing, and the addition of fresh herbs and savory bacon makes it an irresistible side dish for any barbecue, picnic, or family meal.

Crispy Smashed Potato Salad

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 40-45 minutes

Ingredients

  • 2 ½ lbs small potatoes (such as new potatoes or baby red potatoes)

  • 2 tablespoons olive oil

  • 1 teaspoon salt, divided

  • 1 teaspoon black pepper, divided

  • 6 slices bacon, cooked until crisp and crumbled1

  • 2 celery stalks, finely chopped

  • ½ red onion, finely diced

  • 2 green onions, sliced

  • For the Dressing:

    • 1 cup mayonnaise

    • 2 tablespoons Dijon mustard

    • 1 tablespoon apple cider vinegar

    • 1 teaspoon sugar

    • A pinch of salt and black pepper

Instructions

1. Boil & Smash the Potatoes

  1. Boil: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain well.

  2. Smash: Place the cooked potatoes on a large, rimmed baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato until it's "smashed" to about a ½-inch thickness.

  3. Season: Drizzle the smashed potatoes with the olive oil. Season generously with ½ teaspoon of salt and ½ teaspoon of black pepper.

2. Roast for a Perfect Crunch

  1. Preheat Oven: Preheat your oven to 425°F (220°C).2

  2. Roast: Bake for 30-35 minutes, or until the smashed potatoes are golden brown and crispy. Let them cool completely.

3. Assemble the Salad

  1. Make Dressing: While the potatoes are cooling, make the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Season with a pinch of salt and pepper.

  2. Combine: In a large bowl, gently combine the cooled roasted potatoes, crumbled bacon, chopped celery, diced red onion, and sliced green onions.

  3. Add Dressing: Pour the dressing over the potato mixture and gently stir until all the ingredients are evenly coated.

  4. Chill: Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Pro-Tips for a Perfect Salad

  • The Right Potato: Small, waxy potatoes like new potatoes or baby red potatoes are perfect for this recipe. They hold their shape well after being smashed.

  • Get Them Crispy: The key to this recipe is the high-heat roast. Make sure the potatoes are in a single layer on the baking sheet for even browning.

  • The Chill is Essential: Chilling the potato salad for at least an hour makes a huge difference in the final flavor. It allows the dressing to soak into the potatoes and all the flavors to deepen.

  • Customize It: Feel free to add your favorite mix-ins! Chopped fresh dill, a little hot sauce, or a sprinkle of paprika would all be delicious.

  • Crisp it Up: You can also add some of the crispy bacon and green onions as a garnish just before serving for an extra crunch.