Loaded Smashed Potato Salad

Ingredients

For the Potatoes

• 3 pounds baby potatoes
• 1 tablespoon kosher salt for boiling
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

For the Loaded Dressing

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt

For Finishing

• 8 slices bacon, cooked crisp and chopped
• 1 cup shredded cheddar cheese
• 4 scallions, sliced
• 2 tablespoons chopped parsley

Substitutions

• Yukon Gold chunks can replace baby potatoes.

Instructions

Step 1: Boil the Potatoes

Boil potatoes in salted water 15 to 18 minutes until a knife enters with slight resistance. Drain and steam-dry 5 minutes.

Step 3: Smash and Season

Place potatoes on pans, smash to 1/2-inch thickness, drizzle with olive oil, garlic powder, and pepper.

Step 4: Roast Until Crisp

Roast 25 to 30 minutes, rotating pans once, until deeply golden and crisp at the edges.

Step 7: Assemble

Toss gently with enough dressing to coat. Fold in most bacon, cheddar, scallions, and parsley; top with the rest and serve warm or cool.

Dress the Potatoes After the Steam Escapes

The 10-minute cooling period after roasting is important. Very hot potatoes melt the sour-cream dressing and lose their crisp edges, while potatoes that have cooled briefly can hold the dressing without turning greasy. Fold rather than stir aggressively so the smashed pieces stay intact.

How to Store Leftovers

Refrigerate leftovers within 2 hours and use within 3 to 4 days. The roasted potato edges soften once they are coated with the sour-cream dressing, so store any extra dressing separately if you expect to keep part of the batch.

Keep bacon, scallions, and any reserved crispy potato pieces separate if you want to restore some contrast before serving leftovers.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.