The Best Kind of Smash
I love the sound of smashing these potatoes. It is a simple joy. You press down and they flatten with a soft crunch. It makes me smile every single time.
This step is not just for fun. It creates all those little edges. Those edges get wonderfully crispy in the oven. Crispy edges are the best part, I think.
A Little Story from My Kitchen
I first made these for my grandson. He saw the crispy potatoes and his eyes got so wide. He said they looked like little golden islands. I still laugh at that.
That is why this recipe matters. It turns a simple potato into something special. Food shared with loved ones tastes the best. Do you have a food that reminds you of someone?
Making the Creamy Dreamy Dressing
Now for the dressing that brings it all together. It is so easy. You just mix everything in a bowl. Doesn’t that smell amazing with the dill?
I like to make the dressing first. This lets the flavors get to know each other in the fridge. A little rest makes everything taste better. It is a good lesson in patience.
Bringing the Party Together
This is my favorite part. You get to mix everything in a big bowl. The crispy potatoes, the salty bacon, the creamy eggs. It is a party in a bowl.
*Fun fact*: The red onion adds a nice little crunch and a pop of color. It is not just for flavor. It makes the salad look pretty too. Do you like a lot of dressing or just a little?
A Shortcut for Busy Days
If you are in a hurry, use your air fryer. It makes the potatoes crispy so fast. I use mine all the time now.
This is why the recipe matters. It can fit into your life. You do not need a whole afternoon to make something delicious. What is your favorite kitchen tool?
Why This Salad Feels Like Home
This is not a fancy salad. It is a comforting one. It has protein from the eggs and bacon. It has good carbs from the potatoes.
It fills you up and makes you happy. That is the goal of a good meal. It is food that feels like a warm hug. Will you be making this for a special someone soon?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Baby potatoes | 3 pounds | |
| Extra virgin olive oil | 1/4 cup (54 g) | For brushing potatoes |
| Kosher salt | 1 teaspoon total | 1/2 tsp for potatoes, 1/2 tsp for dressing |
| Pepper | 3/4 teaspoon total | 1/2 tsp for potatoes, 1/4 tsp for dressing |
| Mayonnaise | 1 cup (232 g) | |
| Yellow mustard | 1 tablespoon | |
| Dill weed | 1/4 teaspoon | |
| Whole milk | 3-4 tablespoons | Adjust for desired consistency |
| Red onion | 1 small | Finely diced |
| Bacon | 8 strips | Cooked and chopped |
| Eggs | 6 large | Hard-boiled and chopped |
The Secret to My Smash Hit Potato Salad
My grandson calls these potatoes “little crunchy clouds.” I think that’s just perfect. We are making a potato salad, but not the usual kind. This one has crispy, roasted potatoes. It is a fun twist on an old favorite.
I learned this recipe from my friend Betty years ago. We were at a summer picnic. I took one bite and my eyes got wide. I just had to have the recipe. She wrote it on a napkin for me. I still have that napkin somewhere.
- Step 1: Let’s start with the potatoes. Put them in a pot of salty water. Boil them until they are soft when you poke them with a fork. This usually takes about 20 minutes. It makes them tender all the way through.
- Step 2: While they boil, get your oven nice and hot. We want it to be 450°F. Lining your pan with parchment paper is a good idea. (This is my hard-learned tip! It saves you from a big scrubbing job later.)
- Step 3: Drain the hot water from the potatoes. Be careful, the steam is hot! Pat them dry with a towel. Then, put them on your prepared baking sheet. Now for the fun part.
- Step 4: Take a potato masher or a heavy glass. Gently press down on each potato to smash it. Don’t smash it too flat. We want it about a half-inch thick. You will hear a little satisfying crunch.
- Step 5: Brush each potato with a good amount of olive oil. Then sprinkle them with salt and pepper. This is what makes them so golden and tasty. Doesn’t that smell amazing already?
- Step 6: Pop them in the hot oven. They will need about 55 minutes to get crispy. Remember to flip them halfway through. This makes both sides perfectly golden brown. What’s your favorite crispy food? Share below!
- Step 7: Let the potatoes cool for a bit. About 15 minutes is good. This is the perfect time to make our creamy dressing. Just mix everything in a bowl until it’s smooth. Then stir in the milk to make it pourable.
- Step 8: Now for the grand finale. In a big bowl, mix the crispy potatoes, red onion, bacon, and eggs. Pour most of the dressing over everything. Gently toss it all together. I still laugh at how quickly this salad disappears at my house.
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 6 servings
Category: Side Dish, Salad
Three Fun Twists to Try
This recipe is like a good friend. It is wonderful just as it is. But it is also happy to change things up. Here are a few ideas to make it your own.
- The Garden Lover: Skip the bacon and add chopped pickles and fresh peas. It is so fresh and cheerful. Perfect for a sunny day.
- The Spicy Fan: Add a big pinch of paprika to the dressing. You could even add a little chopped jalapeño. It gives it a nice, warm kick.
- The Herby Dream: Mix in a handful of fresh, chopped chives and parsley. The green bits make it look so pretty. It tastes like a summer garden.
Which one would you try first? Comment below!
Serving Your Masterpiece
This potato salad is a star all on its own. But it also loves good company. I like to serve it with a simple grilled chicken breast. A fresh green salad with a light vinaigrette is lovely too.
For a drink, a tall glass of iced tea with lemon is my go-to. It is so refreshing. If you are feeling fancy, a crisp lager beer pairs wonderfully. It cuts through the creaminess just right.
Which would you choose tonight?
Keeping Your Potato Salad Perfect
Let’s talk about storing this lovely salad. Keep it in a sealed container in the fridge. It will stay fresh for up to three days. I do not recommend freezing this one. The potatoes get a sad, watery texture.
You can reheat single servings in the air fryer. This brings back some crispiness. I once put a whole batch in the microwave. It turned the potatoes soft. I learned my lesson that day.
Batch cooking saves you time on busy nights. It means a good meal is always ready. This matters for a happy, calm home. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes potatoes fall apart when you boil them. Just make sure you do not overcook them. They should be tender but still firm. This keeps them from getting mushy.
If your dressing is too thick, add more milk. Go one teaspoon at a time. I remember when my first dressing was like paste. A little extra milk fixed it right up.
Getting crispy potatoes is key. Pat them completely dry after boiling. Why does this matter? A dry potato gets crispy. A wet one just gets steamy. This simple step makes all the difference in flavor. Which of these problems have you run into before?
Your Potato Salad Questions Answered
Q: Is this recipe gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Just check your labels to be sure.
Q: Can I make it ahead?
A: You can! Assemble it a few hours before serving. Keep the dressing on the side until then.
Q: What if I do not have bacon?
A: Try chopped ham or leave it out. The salad will still be delicious.
Q: Can I make a smaller portion?
A: Of course! Just cut all the ingredients in half. It works perfectly.
Q: Any optional add-ins?
A: A little chopped pickle adds a nice tang. Fun fact: My grandson loves when I add extra bacon! Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this creamy potato salad. It is a real crowd-pleaser. Sharing food is one of life’s great joys.
I would be so happy to see your creation. Show me your beautiful dishes. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Creamy Smashed Potato Salad Recipe
Description
This unique potato salad features crispy smashed potatoes tossed in a creamy dressing with bacon, hard-boiled eggs, and red onion for a delicious twist on a classic.
Ingredients
Instructions
- Place the washed baby potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes, or until they are easily pierced with a fork.
- As the potatoes boil, preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.
- Once the potatoes are tender, drain them thoroughly and pat them dry. Transfer them to the prepared baking sheet.
- Gently press down on each potato with a potato masher or the bottom of a heavy glass to flatten them to a 1/4 to 1/2-inch thickness.
- Brush the tops of the smashed potatoes generously with olive oil and sprinkle evenly with salt and pepper.
- Roast in the preheated oven for about 55 minutes, or until golden and crispy, remembering to flip them over halfway through the cooking time.
- Allow the potatoes to cool for approximately 15 minutes before using them in the salad.
- In a medium bowl, combine the mayonnaise, yellow mustard, dill weed, salt, and pepper. Whisk together until smooth and well-blended.
- Stir in the milk, one tablespoon at a time, until your preferred dressing consistency is reached.
- Cover the bowl and refrigerate the dressing until you are ready to assemble the salad.
- In a large mixing bowl, combine the slightly cooled crispy potatoes, finely diced red onion, chopped cooked bacon, and chopped hard-boiled eggs.
- Pour most of the dressing over the salad ingredients, gently tossing to combine and coat everything evenly. Add more dressing if you prefer.
- The salad can be served immediately, or covered and chilled until ready to eat. Extra dressing can be served on the side.
- After boiling, smashing, and seasoning the potatoes as described, arrange them in a single layer in your air fryer basket, which may be lined with parchment.
- Air fry at 400°F (200°C) for 14-15 minutes, flipping them halfway through, until they are crispy to your liking. You may need to cook them in batches.
Notes
- For a lighter version, you can use Greek yogurt in place of some of the mayonnaise. The crispy potatoes can also be made ahead of time and stored at room temperature for a few hours before assembling the salad.
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