Crispy Smashed Potato Salad
Boiled baby Yukon gold potatoes are smashed thin and roasted at 450°F for craggy golden edges, then tossed with a cool mayonnaise and sour cream dressing, smoky bacon, roasted red peppers, and fresh herbs.
Equipment
- Saucepan
- Large Skillet
- two sheet pans
- bottom of a glass
- large bowl
- Serving bowl
Ingredients
- 3 lb. baby Yukon gold potatoes
- 1 tsp. kosher salt plus more to taste
- 6 slices bacon
- 4 tbsp. salted butter melted
- 1 tsp. black pepper plus more to taste
- 2/3 c. mayonnaise
- 1/3 c. sour cream
- 2 tbsp. chopped fresh dill plus more for garnish
- 2 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh chives plus more for garnish
- 2 garlic cloves grated
- 1/4 c. chopped jarred roasted red peppers
Instructions
- Set the oven to 450°F and allow it to heat fully. A hot oven helps the buttered potato surfaces brown rather than linger pale and damp.
- Put the potatoes in a saucepan with a generous pinch of salt and enough water to cover them by 1 inch, then bring to a boil over medium-high heat and cook for 15 to 20 minutes before draining. A fork should enter the center easily, with no firm resistance.
- While the potatoes cook, fry the bacon in a large skillet over medium heat for 5 to 7 minutes, turning occasionally, then let it cool before chopping and reserving it. The slices should be crisp enough to break into crunchy pieces once cooled.
- Spread 2 tablespoons melted butter across two sheet pans, divide the potatoes between them, press each very thin with the flat bottom of a glass, then brush with the remaining 2 tablespoons butter and season with 1 teaspoon each salt and pepper. Aim for irregular flattened circles with ragged edges and space between them.
- Roast for 25 to 28 minutes, then take the pans out and leave the potatoes to rest while preparing the dressing. Look for deep golden surfaces and crisp, browned edges rather than color alone on the highest points.
- Stir together the mayonnaise, sour cream, dill, parsley, chives, and garlic in a large bowl, season with a pinch of salt and pepper, then gently fold in the potatoes, half the bacon, and half the roasted peppers before transferring to a serving bowl and topping with the remaining bacon and peppers plus extra dill and chives. The dressing should lightly coat the potatoes, with the colorful garnishes visible across the top.
Notes
Texture tip: Let surface steam escape after draining the boiled potatoes, and divide them across two sheet pans with space between each disk so they roast into a crisp crust instead of steaming.
Serving tip: Wait until the roasted potatoes cool slightly before folding them into the dressing so the mayonnaise mixture does not loosen, and keep the crunchiest pieces on top.
Air fryer option: For smaller batches, air fry the boiled, smashed, and buttered potatoes in a single layer at 375°F for 12 to 15 minutes per batch until deeply golden.
Storage: If preparing ahead, store the undressed potatoes, herb dressing, bacon, and roasted peppers in separate covered containers in the refrigerator, then re-crisp the plain potatoes in the oven or air fryer before assembling.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.