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Loaded Smashed Potato Salad with Smoked Paprika Dressing

A plate of loaded smashed potato salad, topped generously with creamy sauce, shredded cheese, bacon bits, and fresh chives.
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This recipe gives you a unique potato salad with texture by smashing boiled potatoes before roasting them slightly, creating crispy edges that hold a creamy, loaded baked potato style dressing. It is a great BBQ side dish.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, small
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 cup green onions, sliced
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder

Instructions

  1. Place the potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes well.
  2. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  3. Place the drained, warm potatoes on the prepared baking sheet. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it is flattened to about 1/2 inch thick. Do not crush them completely; you want them to hold their shape.
  4. Drizzle the smashed potatoes with olive oil. Sprinkle evenly with salt, pepper, and smoked paprika.
  5. Roast for 15 to 20 minutes, flipping halfway through, until the edges are golden brown and slightly crispy. Remove from the oven and let cool slightly.
  6. While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and garlic powder until smooth.
  7. In a separate small bowl, combine the crumbled bacon, shredded cheddar cheese, green onions, and chives.
  8. In a large bowl, gently combine the slightly cooled smashed potatoes with half of the dressing mixture. Toss carefully to coat without breaking the crispy edges too much.
  9. Fold in the bacon, cheese, and onion mixture. Add more dressing if you prefer a creamier consistency.
  10. Serve warm or chill for at least one hour before serving as a make-ahead picnic salad.

Notes

  • For extra texture, you can briefly broil the potatoes for the last two minutes of roasting, watching closely to prevent burning.
  • If you want a warm potato salad recipe, serve immediately after mixing with the dressing.
  • This recipe works well as a potluck side dish favorite because it holds up well.

Nutrition

Find it online: https://cookingzenith.com/smashed-potato-salad-recipe-crispy-loaded/