Crispy Smashed Potato Salad: A Twist on the Classic
Potato salad is a staple at barbecues, picnics, and family gatherings. But if you’re looking to change things up, this Smashed Potato Salad is the perfect way to add some crunch to a traditional favorite. Instead of using soft-boiled potatoes, we roast smashed baby potatoes until golden and crispy, then toss them with classic potato salad ingredients like bacon, eggs, chives, and creamy mayonnaise. The result? A salad that’s both crispy and creamy, packed with flavor and texture in every bite!
Ingredients that you will need to make this potato salad
- 500g baby potatoes
- olive oil
- Salt & black pepper, to taste
- 3 hard-boiled eggs, chopped
- 4 slices crispy bacon, chopped
- ¼ cup chives, finely chopped
- ½ cup homemade mayonnaise or mayonnaise of your choice
Serving Suggestions & Variations
- Add some grated Parmesan for extra depth of flavor.
- Mix in diced pickles or red onion for a tangy kick.
- Swap bacon for crispy pancetta for a different twist.
- Drizzle with a touch of honey mustard for a sweet and tangy contrast.
This Crispy Smashed Potato Salad is the ultimate upgrade to the classic version. With its combination of crunchy roasted potatoes and creamy, savory toppings, it’s guaranteed to impress at any gathering. Whether you’re serving it as a side for grilled meats or as part of a festive spread, this dish is sure to become a new favorite.
Try it out and let me know what you think—would you add any extra toppings? Share your thoughts in the comments below!
Smashed Potato Salad
Course: SidesDifficulty: Easy4-6
servings15
minutes30
minutesIngredients
700g baby potatoes
Olive oil
salt and pepper
3 hard boiled eggs, chopped
4 slices of crispy bacon, chopped
1/4 cup chives, finely chopped
1/2 cup homemade mayonnaise or mayonnaise of choice
Directions
- Start by par boiling the potatoes – Boil baby potatoes in salted water until fork-tender (about 10-12 minutes). Drain and let cool slightly.
- Preheat oven to 200°C (400°F). Place potatoes on a lined baking tray and use a glass to gently smash them flat. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until golden and crispy.
- In a bowl, mix mayo, chopped eggs, crumbled bacon, chives and crispy potatoes and serve warm or at room temperature. Add more mayo to your liking.
