Smashed Potato Salad
I’m obsessed with this potato salad! Combining the crispy, textured edges of a roasted smashed potato with a creamy bacon-and-herb dressing is unbelievable for the taste buds! I have actually served this both warm and cold and both ways are a hit!
Smashed Potato Salad
Prep time: 20-25 minutes | Cook time: 60 minutes
Serving size: 10-12
Ingredients:
- 5 lb baby yukon potatoes
- 4 tbsp avocado oil
- 1 tsp salt
- 1 tsp black pepper
- 6 slices bacon, cooked and chopped
- 3/4 cup mayo
- 1/2 c sour cream
- 1/2 juice of a lemon
- 1 tbsp dijon mustard
- 2 tbsp fresh dill
- 2 tbsp fresh parsley
- 1 tbsp fresh chives
- 1 tsp garlic powder
Instructions:
Make Smashed potatoes - Wash your baby Yukons and pat them dry. Place half of the potatoes (about 2.5 lbs or if you have a big enough bowl you can do them all at the same time) into a large, microwave-safe glass or ceramic bowl. Add 1/2 cup of water to the bottom of the bowl to create steam. Cover the bowl tightly with a microwave-safe plate or plastic wrap. If using plastic wrap, poke a tiny hole or leave one small corner slightly vented to let excess steam escape.
Microwave on high for 8 minutes. Carefully remove the cover (watch out for the hot steam!) and pierce a few potatoes with a fork. If they aren't completely soft yet, cook in 2-minute bursts until a fork slides easily into the center.
Repeat with the remaining 2.5lbs of potatoes.
Pour avocado oil on a baking sheet and slightly smash all of the potatoes lightly with the bottom of a cup. Drizzle with more avocado oil, salt, and pepper. Bake at 425 for 25 minutes. Flip the potatoes over, and bake for 5-10 minutes longer.
Let cool slightly if serving warm. Let chill for longer if serving cold. Then add mayo, sour cream, dijon mustard, dill, parsley, chives, garlic powder, lemon, and bacon to a large bowl. Stir until combined. Add the smashed potatoes and toss all together. Serve warm or chill longer for cold.
Enjoy!
