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Crispy Smashed Potato Salad

Crispy smashed potatoes tossed in a creamy Dijon dressing—roasted until golden with crunchy edges. This crispy salad balances tender centers, creamy coating, and bacon crumbles in every bite.
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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
  • 3 lb baby potatoes
  • 3 tbsp olive oil
  • 0.25 salt and pepper to taste
Dressing and herbs
  • 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
Toppings
  • 6 slices bacon, cooked and crumbled

Equipment

  • 1 sheet pan

Method
 

Boil and smash
  1. Boil baby potatoes in salted water until tender, then drain so they steam off extra moisture. The potatoes should yield easily when pierced.
  2. Preheat the oven to 450°F while the potatoes drain. Set out a sheet pan for roasting.
  3. Place the drained potatoes on a sheet pan and smash each with the bottom of a glass. Leave thick, craggy edges for maximum crisping.
  4. Drizzle olive oil over the smashed potatoes and season with salt and pepper. Coat surfaces evenly so the edges brown.
Roast and cool
  1. Roast at 450°F for 25-30 minutes until crispy and golden. Look for browned edges and a firm, textured surface.
  2. Let the roasted potatoes cool for 30 minutes. They should firm up and lose steam before you dress them.
Make dressing and assemble
  1. Mix mayonnaise, sour cream, Dijon mustard, chives, and dill until smooth. The dressing should look creamy and evenly green-speckled.
  2. Toss the cooled crispy potatoes with the dressing until coated, keeping the crispy edges intact. Add bacon on top right before serving so it stays crunchy.

Notes

For the crispiest smashed potatoes, roast on a preheated sheet pan and avoid overcrowding. Store covered in the refrigerator up to 3 days; the dressing will soften the edges over time, but it’s still tasty. Freezing isn’t recommended due to texture changes in the dressing. If you want a lighter option, swap half the mayonnaise for plain Greek yogurt to reduce fat while keeping the tangy Dijon flavor.