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Crispy Smashed Potato Salad

Crispy smashed potato salad with roasted potatoes that develop crunchy, golden edges, then get tossed in a creamy mayo-Dijon dressing. Perfectly tender centers and crisp bits in every forkful.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Crispy smashed potato salad
  • 3 lb baby potatoes
  • 3 tbsp olive oil
  • 0.5 salt and pepper
  • 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
  • 6 slices bacon, cooked and crumbled

Equipment

  • 1 sheet pan

Method
 

Boil the potatoes
  1. Boil baby potatoes in salted water until tender when pierced with a fork, about 20-25 minutes, then drain thoroughly.
  2. Preheat oven to 450°F and place a sheet pan in the oven while it heats.
Smash and roast for crispy edges
  1. Transfer drained potatoes to the hot baking sheet and smash each potato with the bottom of a glass until mostly flattened.
  2. Drizzle smashed potatoes with olive oil and season with salt and pepper to coat the rough surfaces.
  3. Roast for 25-30 minutes at 450°F until crispy and golden at the edges, then transfer to a plate.
Cool and mix dressing
  1. Let the roasted potatoes cool for 30 minutes until warm or cool to the touch, then keep them from steaming.
  2. Stir mayonnaise, sour cream, Dijon mustard, fresh chives, and fresh dill until smooth and evenly combined.
Assemble
  1. Toss the crispy potatoes with the dressing until the smashed edges are lightly coated and still textured.
  2. Top with bacon and serve immediately or chill briefly to set the dressing.

Notes

For the crispiest crunchy edges, flatten each potato unevenly so more surface area roasts; spread them out on the sheet pan without crowding. Refrigerate in a covered container up to 3-4 days; for best crunch, reheat on a sheet pan at 400°F for 8-12 minutes before serving. Freezing not recommended due to texture changes. If you want a lighter option, use light mayonnaise or Greek yogurt in place of some of the mayo for a tangier, lower-fat dressing.