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Crispy Smashed Potato Salad

Crispy smashed potatoes with golden roasted edges meet a creamy Dijon dressing in this unique salad. Roasting at high heat gives crunchy, crisped corners, then everything is tossed with herbs and crumbled 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
  

Potatoes and roasting
  • 3 lb baby potatoes
  • 3 tbsp olive oil
  • Salt and pepper
Creamy Dijon herb dressing
  • 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
Bacon topping
  • 6 bacon, cooked and crumbled

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and roast the smashed potatoes
  1. Boil baby potatoes in a Dutch oven until tender, then drain and set aside (no visible resistance when pierced).
  2. Preheat oven to 450°F so it’s hot enough to crisp the smashed edges quickly.
  3. Place drained potatoes on a sheet pan and smash each one with the bottom of a glass until flattened and textured.
  4. Drizzle olive oil over the smashed potatoes and season with salt and pepper so they look lightly glossy and evenly speckled.
  5. Roast for 25-30 minutes at 450°F until the edges are crispy and golden, with browned corners visible across the tray.
  6. Let the roasted potatoes cool for 30 minutes until they’re warm-cool rather than hot (steam should lessen).
Mix dressing and assemble
  1. Mix mayonnaise, sour cream, Dijon mustard, fresh chives, and fresh dill until smooth and creamy, with herbs evenly suspended.
  2. Toss the cooled crispy potatoes with the dressing until the potatoes are coated but the crunchy edges still show.
  3. Top with bacon, cooked and crumbled so you see golden-brown bits across the surface.

Notes

For the crispiest edges, smash while the potatoes are still warm and roast at 450°F until deeply golden. Store covered in the refrigerator up to 3 days; the texture softens slightly. Freezing isn’t recommended for this creamy, herb-forward salad. If you want a lighter version, swap mayonnaise for plain Greek yogurt (stir in to taste) while keeping the sour cream out.