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Crispy Smashed Potato Salad Recipe with Bacon and Chive Cream

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A quick and easy potato salad featuring crispy smashed Yukon Gold potatoes, smoky bacon, and a creamy chive dressing. Perfect for casual gatherings and potlucks with a satisfying crunch and fresh flavor.

Ingredients

Scale
  • 2 pounds (900g) baby Yukon Gold potatoes
  • 6 slices thick-cut bacon
  • 1/2 cup (120 ml) sour cream
  • 1/4 cup (60 ml) mayonnaise
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil or avocado oil

Instructions

  1. Place the baby Yukon Gold potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil and cook for 15-20 minutes until tender when pierced with a fork. Drain and let cool slightly for about 10 minutes.
  2. While the potatoes boil, cook 6 slices of thick-cut bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to paper towels to drain, then chop into bite-sized pieces. Save some bacon fat if desired for extra flavor in the dressing.
  3. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
  4. Transfer the slightly cooled potatoes to the baking sheet. Use a potato masher or the bottom of a heavy glass to gently press down on each potato until about 1/2 inch (1.25 cm) thick, keeping them in one piece.
  5. Brush each smashed potato generously with olive or avocado oil. Sprinkle with salt and freshly ground black pepper.
  6. Roast the potatoes for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
  7. While the potatoes roast, whisk together sour cream, mayonnaise, chopped chives, lemon juice, garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste.
  8. Once potatoes are crispy, transfer to a large bowl. Toss gently with chopped bacon and pour the chive cream over. Toss lightly to coat evenly, leaving some crispy edges exposed.
  9. Garnish with extra fresh chives and additional bacon if desired. Serve warm or at room temperature.

Notes

For best crispiness, do not overcrowd the baking sheet and flip potatoes halfway through roasting. Let potatoes cool slightly before smashing to hold their shape. Bacon should be cooked just before roasting potatoes to maintain crispness. Reheat leftovers in a skillet or oven to preserve texture; avoid microwaving.

Nutrition

Keywords: potato salad, smashed potatoes, crispy potatoes, bacon, chive cream, easy side dish, summer barbecue, comfort food

Find it online: https://jodierecipes.com/crispy-smashed-potato-salad-recipe-with-bacon-and-chive-cream-made-easy/