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Smashed baked potato salad

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
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
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.
    yukon potatoes boiling
  • 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.
    use bottom of a glass to smash the boiled potatoes on a oil covered parchment lined baking sheet
  • 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.
    smashed potatoes on olive oil spritzed baking sheet lined with parchment paper
  • 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.
    baked crispy potatoes cooling before adding to potato salad ingredients.
  • While potatoes are roasting, cook bacon, drain, and chop. Set aside.
    use kitchen shears to chop cooked bacon
  • Combine a dash of salt and pepper with mayonnaise, sour cream, mustard, and lemon juice, to create the dressing.
    ingredients to add to dressing and smashed potato salad
  • Thinly slice the green onions.
    thinly sliced 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.
    adding dressing, green onions, and bacon to smashed potato salad
  • 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.
    Smashed baked potato salad
  • 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