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Crispy Smashed Potato Salad

Crispy smashed potato salad with roasted potatoes that keep crunchy, golden edges while tossed in a creamy mayo-dill dressing. Boiled-tender, smashed, then roasted at high heat for crisp texture 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
  

baby potatoes
  • 3 lb baby potatoes Use baby potatoes for quicker boiling and tender centers.
olive oil and seasoning
  • 3 tbsp olive oil
  • 0.5 salt and pepper Season to taste; use both salt and black pepper.
creamy 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 slices bacon, cooked and crumbled Cook until crisp first, then crumble.

Equipment

  • 1 sheet pan

Method
 

Boil potatoes
  1. Boil baby potatoes in salted water until tender, then drain thoroughly.
  2. Preheat oven to 450°F while the potatoes drain.
Smash and roast
  1. Place drained potatoes on a sheet pan and smash each potato with the bottom of a glass.
  2. Drizzle smashed potatoes with olive oil, then season generously with salt and pepper, aiming to coat the exposed edges.
  3. Roast at 450°F for 25-30 minutes until the smashed edges are crispy and golden.
Cool and dress
  1. Let roasted potatoes cool for 30 minutes so the dressing clings without turning watery.
  2. Mix mayonnaise, sour cream, Dijon mustard, chives, and dill until smooth and green-flecked.
Assemble
  1. Toss the cooled, crispy potatoes with the creamy dressing until evenly coated.
  2. Top with crumbled bacon and serve.

Notes

For the crispiest edges, smash after draining so the surface isn’t wet, and keep the oven at a steady 450°F during roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days; the potatoes soften over time. Freezing is not recommended for best texture. For a lighter option, use reduced-fat mayonnaise and sour cream to cut calories while keeping the creamy dressing.