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Crispy Smashed Potato Salad

Crispy smashed potato salad with roasted potatoes and crunchy edges tossed in a creamy Dijon dressing. Baby potatoes are boiled until tender, smashed, roasted at high heat for golden crispness, then cooled and combined with herbs and bacon.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Crispy smashed potato salad
  • 3 lb baby potatoes Baby potatoes for tender centers and crisp edges after roasting.
  • 3 tbsp olive oil Helps potatoes roast up golden and crisp.
  • 1 salt and pepper Season both the boiling water and the smashed potatoes; measure to taste.
  • 1 cup mayonnaise Provides creamy base for the dressing.
  • 0.25 cup sour cream Adds tang and lightens the dressing texture.
  • 2 tbsp Dijon mustard Gives a sharp flavor that balances the rich dressing.
  • 0.25 cup fresh chives, chopped Fresh allium bite throughout the salad.
  • 0.25 cup fresh dill, chopped Herbal, bright flavor that complements the bacon.
  • 6 bacon, cooked and crumbled Salty crunch on top; cook until crisp before crumbling.

Equipment

  • 1 sheet pan

Method
 

Boil and prep
  1. Boil baby potatoes in salted water until tender, about 15-20 minutes, then drain well.
  2. Preheat the oven to 450°F and place a sheet pan in the oven to get hot while you smash.
  3. Transfer potatoes to the baking sheet and smash each one with the bottom of a glass until flattened but still intact.
  4. Drizzle smashed potatoes with olive oil and season generously with salt and pepper, making sure oil coats the rough edges.
Roast to golden crisp
  1. Roast at 450°F for 25-30 minutes, flipping once halfway, until crisp and golden on the edges with visible browning.
  2. Let the roasted potatoes cool for 30 minutes so the dressing clings without turning watery.
Mix dressing and assemble
  1. Whisk mayonnaise, sour cream, Dijon mustard, chives, and dill together until smooth and creamy.
  2. Toss the cooled crispy potatoes with the dressing until evenly coated, then top with bacon and serve.

Notes

For the crispiest edges, smash firmly but don’t puree the potatoes—leave texture for browning. Refrigerate leftovers in an airtight container up to 3 days; the potatoes will soften slightly. Freezing is not recommended because the creamy dressing and crisp edges won’t hold up. Dietary swap: use a Greek-yogurt–based mayonnaise or light sour cream to reduce fat while keeping the tangy Dijon flavor.