Go Back
–+ servings
Platter of Smashed Roasted Potato Salad on a wooden table showing the smashed potatoes, hard boiled eggs, crispy bacon bits, finely diced onion, and perfect dressing that brings it all together.
Print Recipe
5 from 4 votes

Smashed Potato Salad

Smashed Potato Salad is crispy smashed potatoes, onions, bacon, and chopped hard-boiled eggs, all covered in a rich, creamy dressing. This fantastic potato salad is served with the option of additional dressing on the side for those who prefer a creamier texture.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Salad
Keyword: Smashed Roasted Potato Salad
Servings: 8 people
Calories: 576kcal
Author: Amanda Rettke--iamhomesteader.com

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

*Air Fryer Instructions:
  1. Boil, smash, and season potatoes as instructed.
  2. Next, line the basket of your air fryer with parchment paper.
  3. Air fry for 14-15 minutes at 400°F, or until the potatoes reach your desired crispness, flipping over halfway.
Depending on the size of your air fryer, you may have to work in batches, which makes this method a bit more time-consuming.

Nutrition

Serving: 1portion | Calories: 576kcal