Loaded Smashed Potato Salad

If you have tried smashed potatoes…then you might know where this recipe is coming from. Perusing through social media, someone came up with the idea of taking smashed potatoes to create a loaded smashed potato salad.

Have you made a loaded smashed potato salad?

There are several recipes out there…so I decided to try to create one with favorite flavors.

The basis of this smashed potato salad recipe begins with those loaded smashed potatoes I make all the time. They are so loved that they even made it to my mystery birthday party menu. That version of smashed potatoes is topped with sour cream and bacon and are sooooo good. Smaller portions and great flavor.

So, that’s where I began in the creation process. Boiling Yukon gold potatoes in salt water until tender. Drain and add them to a parchment paper baking sheet. Then use the bottom of a glass to smash the cooked potatoes on the baking sheet…and drizzle them with melted butter, salt, pepper, and garlic salt or powder and bake until crispy.

That’s the beginning of the full flavor that creates the BEST potato salad.

The next thing is to create the flavors of a great potato salad dressing.

Add sour cream, mayonnaise, dijon mustard and lemon juice for the dressing. Since most potato salads that we enjoy have onions, swap out the chopped onion for green onions or chives.

Since flavors of a loaded smashed potato include bacon, bacon had to be included in the salad. Cook bacon until crispy and chop to add to the potato salad ingredients…and topping when serving. I love using kitchen shears for this.

Since potatoes are salted in the water when cooking and then when roasting, you may need to taste the flavor for the right amount of seasoning after mixing.

All the flavors of a great loaded potato…sour cream, bacon, and crispy potatoes. Right?

Loaded Smashed Potato Salad

All the flavors of loaded baked potatoes with crispy potatoes, bacon, and sour cream to create a delicious potato salad.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Side Dish

Cuisine American

Servings 1 dish

Equipment

• 1 Stove
• 1 dutch oven
• 1 oven
• 1 chef's knife and cutting board
• 1 set Measuring cups/spoons
• parchment paper
• 1 mixing bowl-large and one small

Ingredients

  

• 3 lbs Yukon gold potatoes
• 1 T salt to add to boiling potatoes
• olive oil to coat parchment paper
• 4 T butter, melted
• 1 t black pepper to sprinkle on smashed potatoes
• 2 t salt to sprinkle on smashed potatoes
• 1/2 t garlic powder or garlic salt to sprinkle on smashed potatoes
• 1/2 C mayonnaise
• 1/2 C sour cream
• 1 t Dijon mustard
• 1 T lemon juice
• 3 whole green onions, diced
• 4 slices bacon, crisply cooked and chopped
• fresh dill and/or parsley to garnish, optional

Instructions

 

• Add potatoes to a Dutch oven filled with water and 1 T salt. Boil for about 25 minutes until potatoes are tender with fork inserted.

  NOTE: the size of your potatoes will determine length of time to make them soft enough to smash.
  
• Preheat oven to 425℉.
• Line a half sheet baking pan with sides with parchment paper and coat with olive oil.
• Drain cooked potatoes and add to prepared baking sheet.
• Use a bottom of a glass to smash each potato.
  
• Melt butter for a few seconds in the microwave.
• Drizzle potatoes with melted butter and sprinkle with salt, pepper and garlic powder or garlic salt.
  
• Add to preheated oven.

  Set a timer for 30 minutes to turn over about halfway through to cooking time to keep crispy on both sides.

  Continue to cook for an additional 30 minutes or until potatoes are as crisp as you like.
  
• While potatoes are roasting, cook bacon, drain, and chop. Set aside.
  
• Combine a dash of salt and pepper with mayonnaise, sour cream, mustard, and lemon juice, to create the dressing.
  
• Thinly slice the green onions.
  
• Reserve 1 T green onions and 1 T of chopped bacon for topping the potato salad.
• When potatoes have cooled on baking sheet, remove and add to cutting board and roughly chop.
• Add the potatoes to a large mixing bowl. Then add the green onions, chopped bacon and dressing and stir until coated.

  NOTE: Taste for seasoning at this point.
  
• Add potato salad to a serving bowl and top with the reserved bacon and green onions. Garnish with fresh dill or parsley if you like.
  
• Serve immediately and refrigerate leftovers. Enjoy!
• NOTE: To serve refrigerated leftovers, if they seem dry, spray with a little water, cover and microwave for a couple of minutes to warm to bring this back to a great consistency.

Notes

All the great flavor of crispy loaded potatoes in a potato salad version. No peeling potatoes…not a lot of prep…so easy and delicious!

Feel free to add cheese if your loaded smashed potato salad needs it!

A perfect and easy side dish! 

Keyword autumn sweet potato salad, loaded potato salad, loaded smashed potato salad

Great replacement for other hashbrown casserole or other sides…

This is a quicker and easier way to create a new favorite. Hope you give this one a try.

Here are a few items that help you see what I use for this recipe…no extra cost for you.

This recipe is so indulgent and such a surprising side. I love that you can have all the flavors of a great loaded potato in a way that offers right portions and perfect flavor in each bite.

Enjoy, friends!

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