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Crispy Smashed Potato Salad

Crispy smashed potato salad with roasted potatoes that develop crunchy, golden edges, then get tossed in a creamy Dijon dressing. Baby potatoes are boiled, smashed, roasted at 450°F, cooled briefly, and finished with bacon and fresh herbs for a crunchy-edged potato salad.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 3 lb baby potatoes Choose baby potatoes for even roasting and tender centers.
Roasting and seasoning
  • 3 tbsp olive oil Helps crisp the smashed edges in the oven.
  • 0.5 salt and pepper Season in two spots: during potato roasting and after boiling.
Creamy Dijon dressing
  • 0.5 cup mayonnaise For a thick, creamy dressing that clings to crispy edges.
  • 0.25 cup sour cream Adds tang and keeps the dressing silky.
  • 2 tbsp Dijon mustard Provides classic potato salad flavor with mild heat.
  • 0.25 cup fresh chives, chopped Fresh, mild onion flavor.
  • 0.25 cup fresh dill, chopped Bright herbal taste to balance richness.
Bacon topping
  • 6 slices bacon, cooked and crumbled Adds smoky crunch and savory depth.

Equipment

  • 1 sheet pan

Method
 

Boil potatoes
  1. Boil baby potatoes in salted water until tender, then drain thoroughly.
  2. Let the drained potatoes steam off excess moisture for about 2 minutes, which helps the smashed edges crisp later.
Roast smashed potatoes
  1. Preheat oven to 450°F and line a sheet pan so the potatoes roast evenly.
  2. Place drained potatoes on the baking sheet and smash each one with the bottom of a glass to flatten slightly.
  3. Drizzle smashed potatoes with olive oil, then season with salt and pepper.
  4. Roast for 25-30 minutes at 450°F until crispy and golden, watching for browned, crunchy edges.
Cool and make dressing
  1. Let potatoes cool for 30 minutes so the dressing won’t melt and the edges stay crisp.
  2. Mix mayonnaise, sour cream, Dijon mustard, chopped chives, and chopped dill until smooth and evenly combined.
Assemble
  1. Toss the cooled crispy potatoes with the creamy dressing until every piece is coated.
  2. Top with cooked and crumbled bacon and serve immediately, or refrigerate briefly for a firmer texture.

Notes

For the crispiest edges, smash the potatoes firmly but don’t fully flatten them—some thickness helps them hold shape after roasting. Cool the potatoes the full 30 minutes before dressing so the creamy mixture clings instead of soaking. Refrigerate leftovers up to 3 days; freezing is not recommended because the potatoes and dressing texture will change. For a lighter option, swap half the mayonnaise for Greek yogurt while keeping the sour cream (dressing will be tangier and slightly thinner).