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Crispy Smashed Potato Salad (TikTok Recipe)


Course Side, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Servings 12 people
Overhead photo of a serving dish filled with crispy potato salad.
Indulge in the viral sensation that is Smashed Potato Salad—it's famous for its irresistible crunchy texture and tantalizing flavor. This go-to summer side dish boasts crispy smashed potatoes, savory bacon, crunchy celery, and a homemade dressing that bursts with fresh, vibrant flavors!

Ingredients  

Potatoes

Dressing

  • 1 cup mayonnaise 224g, I love avocado or kewpie mayo for this recipe
  • 1 cup plain Skyr 227g, or Greek Yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice about 1 lemon
  • 1 tablespoon garlic paste
  • 2 teaspoons paprika
  • ¼ cup finely chopped fresh parsley
  • ½ ounce fresh chives minced
  • ½ ounce fresh dill minced
  • 3 ounces cooked bacon chopped
  • 2 celery stalks

Instructions

  • Preheat the oven to 425°F.
  • Wash 3 pounds Yukon Gold baby potatoes and set aside.
  • Fill a large pot with water, 1 tablespoon salt, 1 tablespoon paprika, and 2 teaspoons baking soda and bring to a boil.
  • Add the potatoes to the boiling water and boil until fork tender, about 7 to 10 minutes.
    Baby potatoes boiling in seasoned water.
  • While they boil, line two large baking pans with parchment paper and drizzle some of the ¼ cup avocado oil on the parchment. Drain the potatoes, divide them between the two prepared pans, and stir them around to help coat them in the oil.
    Baby potatoes and oil on a baking pan.
  • Drain the potatoes, divide them between the two prepared pans, and stir them around to help coat them in the oil. Use the bottom of a cup or bowl to smash to potatoes, use a spatula to scrape the potatoes off the bottom of the bowl or cup if they stick.
    Potatoes being smashed with a cup after baking.
  • Drizzle with more avocado oil and season generously with sea salt and cracked black pepper.
    Smashed potatoes ready to be roasted.
  • Roast for 45 to 60 minutes.
    Roasted smashed potatoes on a baking pan.
  • While the potatoes are roasting, combine 1 cup mayonnaise, 1 cup plain Skyr, 2 tablespoons Dijon mustard, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon garlic paste, 2 teaspoons paprika in a large bowl and stir to combine.
    Dressing for smashed potato salad in a bowl.
  • Chop up the ¼ cup finely chopped fresh parsley, ½ ounce fresh chives and ½ ounce fresh dill (removing any large stems first). Reserve a teaspoon of each for garnish and add the rest to the mayo mixture.
    herbs, bacon, and celery in a bowl with dressing for potato salad.
  • Chop up 3 ounces cooked bacon and add to the bowl. Reserve some pieces for topping.
  • Cut the ends off of 2 celery stalks, then slice down the long center of the talks, and then dice and add to the bowl. Stir the mixture to combine.
    Dressing for smashed potato salad prepared in a glass bowl.
  • Once the potatoes are done, use a metal spatula, chef's knife, or pizza cutter to cut the smashed potatoes into pieces.
    Chopped smashed potatoes on a cutting board.
  • Allow to cool for about 20 minutes before adding to the mayo mixture and serving.
    Smashed potato salad in a bowl.
  • Reserve some of the smaller crispy bits for garnish with the reserved bacon and herbs. It is best enjoyed within a few hours.
    Crispy potato salad on a plate.

Nutrition

Calories: 303kcal | Carbohydrates: 22g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 13mg | Sodium: 977mg | Potassium: 587mg | Fiber: 3g | Sugar: 2g | Vitamin A: 749IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 1mg
Find it online: www.sugarandsoul.co/smashed-potatoes-salad/