Smashed Potato Salad is crispy smashed potatoes, red onions, bacon, and chopped hard-boiled eggs, all covered in a rich, creamy dressing. This hearty salad is best served warm with the option of additional dressing on the side for those who prefer a creamier texture. However, it can also be chilled for a cold potato salad that is equally as delicious! It is based on my Original Roasted Potato Salad, which you will want to try, too!
Ingredients & Substitutions
Potatoes: Look for baby potatoes to smash and roast. Leave the skins on for added texture. If using larger potatoes like Yukon Golds or larger red potatoes, cut them into smaller pieces to boil before smashing and roasting. Season the potatoes with salt and pepper.
Dressing: The dressing is a mayonnaise-based dressing with added mustard, salt, dill weed, pepper, and whole milk. Add enough milk for the dressing to reach your desired consistency. As the dressing sits, it will thicken, so keep that in mind.
Onions: I prefer red onions for the little pop of color and mild, slightly sweet flavor. (I have also used shallots and green onion.) But, you could use your favorite kind of onion.
Bacon: Cook the bacon nice and crispy, then chop it into pieces. It’s easy to get the bacon made ahead of time by baking it in the oven. Bake it on an aluminum foil-lined baking sheet for 18-20 minutes at 415°F. Easy clean-up and perfectly crispy bacon!
Eggs: Hard-boil the eggs to your desired doneness. When kept in the shells, hard-boiled eggs can last for up to a week in the refrigerator.
Can I Make This Salad Ahead Of Time?
You can certainly get many parts of this potato salad made in advance so it’s ready to assemble when you are! The bacon can be cooked and stored in the refrigerator for up to a few days. Store the hard-boiled eggs for up to a week in the refrigerator. And, if making the dressing in advance, store it in an airtight container in the refrigerator for up to 4-5 days. Please note: The salad dressing will thicken as it sits. You can always add a little more milk as needed.
Tips and Tricks for the Best Smashed Potato Salad
- Crispy Perfection: To get those potatoes crispy and golden, make sure they’re completely dry before roasting. Generously season with salt and pepper, and press them down firmly for more surface area. This way, they’ll roast up beautifully crispy!
- Hard-Boiled Eggs Done Right: Boil your eggs just how you like them, and plunge them into an ice bath immediately after cooking to make peeling a breeze. Aim for creamy yolks that lend a rich touch to each bite. PRO TIP: You can do this ahead of time!
- Herbs and Seasonings: Brighten things up with fresh parsley or chives, or sprinkle on a dash of smoked paprika or cayenne for a little extra kick.
How To Serve Smashed Potato Salad
Smashed roasted potato salad can be served warm or cold. If serving cold at a picnic, set the bowl on a bed of ice to keep it fresh. Add a couple of ice cubes to a larger bowl and place your smaller serving bowl inside. This potato salad pairs well with a variety of main courses, such as grilled or roasted meats, barbecued dishes, or sandwiches. It can also be served alongside other classic picnic or barbecue sides like coleslaw, baked beans, or a simple green salad.
How To Store Smashed Potato Salad
To store smashed roasted potato salad, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Give it a stir before serving. I do not recommend freezing the salad.
Smashed Potato Salad
Ingredients
Potatoes
- 3 pounds baby potatoes
- ¼ cup (54 g) extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
Dressing
- 1 cup (232 g) mayonnaise
- 1 tablespoon yellow mustard
- ½ teaspoon kosher salt
- ¼ teaspoon dill weed
- ¼ teaspoon pepper
- 3-4 tablespoons whole milk, depending on desired thickness (I prefer a runnier dressing.)
Salad
- 1 small red onion, finely diced
- 8 strips bacon, cooked, chopped
- 6 large eggs, hard-boiled to your preferred doneness, chopped
Instructions
Potatoes
- Wash and boil the potatoes in salted water for 15-20 minutes, or until fork-tender. (Depending on the size of the potatoes, boiling times may vary.)
- Preheat the oven to 450°F* and line a large baking sheet with parchment paper.
- Drain the potatoes, pat them dry, and place them onto the lined baking sheet.
- Using a potato masher or the bottom of a sturdy glass, smash the potatoes to about ¼ to ½-inch thick.
- Brush each potato with olive oil. Then, season evenly with salt and pepper.
- Roast for 55 minutes, or until crispy, flipping the potatoes halfway through baking.
- Let potatoes cool for about 15 minutes before adding to the salad.
Dressing
- To a medium bowl, add mayonnaise, mustard, dill weed, salt, and pepper. Mix until combined. Cover and store in the refrigerator until ready to assemble the salad. (As the dressing sits, it will thicken.)
Assembly
- To a large bowl, add onion, bacon, eggs, and slightly cooled smashed potatoes.
- Pour desired amount of dressing on top, reserving a little for serving (optional). Gently stir the ingredients until fully combined and every potato is covered. Add more dressing as needed.
- Serve immediately with extra dressing. Or, refrigerate in an airtight container until ready to serve.
Notes
- Boil, smash, and season potatoes as instructed.
- Next, line the basket of your air fryer with parchment paper.
- Air fry for 14-15 minutes at 400°F, or until the potatoes reach your desired crispness, flipping over halfway.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I'm obsessed with this potato salad. The roasted/smashed potatoes add a texture to the salad that takes it to a whole new level. This is an absolute must-try!
Elizabeth
I absolutely LOVE this potato salad. I am not sure I can eat a 'regular' potato salad again; the smashed roasted potatoes take it to a whole new level of deliciousness!
Bella
When I say I want potato salad, this is what I mean. The potatoes stay crispy and there's so much flavor all around. This will certainly be a big hit with your guests!
Selena
Absolutely perfect. The crispy potatoes and bacon just elevate this. This should be your go-to potato salad recipe from now on. Never make any other kind.
The best ever!! This potato salad hits a home run on all fronts!! Subtle mustard flavor and the dressing is perfect!
never have I ever had a better potato salad. Never in my entire adult life. Thanks for this recipe.
Really good. had no idea how amazing the smashed potatoes would be, it is a total game changer and i am hooked
Just made this for my family and everyone (ages 12-84) thought it was the best potato salad they had ever had. They asked me if I came up with it and I said nope, it’s iamhomesteader and she’s a genius!