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Smashed Potato Salad Recipe

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Smashed Potato Salad {Yukon Gold} Mel's Kitchen Cafe
Smashed Potato Salad {Yukon Gold} Mel's Kitchen Cafe from www.melskitchencafe.com

Description

If you're looking for a unique take on potato salad, then you should try making smashed potato salad. It's a delicious and easy-to-make side dish that's perfect for any occasion. This recipe is a great way to use up any leftover boiled or roasted potatoes that you have in the fridge. The potatoes are smashed, mixed with a tangy dressing, and topped with crispy bacon and green onions. It's a perfect side dish for grilled meats or as a stand-alone vegetarian dish.

Prep Time

The prep time for this dish is around 10 minutes. You'll need to gather all the ingredients, chop the bacon and green onions, and make the dressing.

Cook Time

The cook time for this dish is around 20 minutes. This includes boiling the potatoes and cooking the bacon.

Ingredients

  • 2 lbs. baby potatoes
  • 4 slices of bacon, chopped
  • 3 green onions, sliced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp. Dijon mustard
  • 1 tbsp. apple cider vinegar
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Fork or potato masher
  • Frying pan
  • Spatula

Method

  1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
  2. Drain the potatoes in a colander and let them cool for a few minutes.
  3. Place the cooled potatoes in a large bowl and smash them with a fork or potato masher until they are flattened but still chunky.
  4. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
  5. Pour the dressing over the smashed potatoes and stir until the potatoes are coated.
  6. In a frying pan, cook the chopped bacon over medium heat until crispy. Remove from the pan and place on a paper towel to drain.
  7. Add the crispy bacon and sliced green onions to the potato salad and stir until well combined.
  8. Chill the potato salad in the fridge for at least an hour before serving.
  9. Garnish with additional green onions and bacon before serving, if desired.

Notes

If you don't have any baby potatoes, you can use regular potatoes instead. Just cut them into small pieces before boiling. You can also add other ingredients to this potato salad, such as chopped hard-boiled eggs, diced celery, or chopped pickles.

Nutrition Info

This recipe makes 6 servings. Each serving has approximately:
  • Calories: 250
  • Fat: 14g
  • Cholesterol: 20mg
  • Sodium: 310mg
  • Carbohydrates: 25g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 6g

Recipe Tips

To make this recipe even easier, you can use leftover boiled or roasted potatoes instead of boiling them from scratch. You can also make the dressing ahead of time and store it in the fridge until you're ready to use it. Make sure to let the potato salad chill in the fridge for at least an hour before serving to allow the flavors to meld together.

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