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Crispy Smashed Potato Salad

Crispy smashed potato salad with roasted potatoes and crunchy edges coated in a creamy mayo-sour cream Dijon dressing. This side dish combines tender baby potatoes, oven-crisped texture, and bacon for salty crunch 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: 510
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 3 lb baby potatoes Use baby potatoes for best crisp edges.
oil and seasoning
  • 3 tbsp olive oil
  • 1 salt and pepper Season to taste; keep dressing balanced.
creamy dressing base
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
fresh herbs
  • 0.25 cup fresh chives, chopped
  • 0.25 cup fresh dill, chopped
bacon topping
  • 6 bacon, cooked and crumbled Cook until crisp for the best crunchy contrast.

Equipment

  • 1 sheet pan

Method
 

Boil potatoes
  1. Boil baby potatoes in salted water until tender throughout, about 15–20 minutes depending on size, so a knife slides in easily.
  2. Drain potatoes thoroughly and let steam off for 2–3 minutes so the surface dries for roasting.
Roast smashed potatoes
  1. Preheat the oven to 450°F so it reaches full heat before the potatoes go in.
  2. Transfer drained potatoes to a baking sheet and smash each with the bottom of a glass to create uneven ridges for crispy edges.
  3. Drizzle the smashed potatoes with olive oil and season with salt and pepper, then spread into a single layer.
  4. Roast for 25–30 minutes until crispy and golden, flipping once halfway for even browning and visible crunchy edges.
Cool and make dressing
  1. Let the roasted potatoes cool for 30 minutes so they stay crisp and don’t steam-soften when tossed.
  2. Mix mayonnaise, sour cream, and Dijon mustard until smooth, then stir in chopped chives and dill for an herb-speckled dressing.
Assemble
  1. Toss the cooled crispy potatoes with the creamy dressing until the potatoes are coated but still look crunchy.
  2. Top with cooked and crumbled bacon so each serving has salty bits and extra texture.

Notes

Pro tip: smash while the potatoes are still warm so they hold ridges; cool before dressing so the edges stay crisp. Refrigerate leftovers in an airtight container up to 3 days—note the texture softens slightly. Freezing isn’t recommended for the best crisp edges. For a lighter option, use Greek yogurt in place of half the mayonnaise.