Crunchy & Creamy Smashed Potato Salad Delight

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Crunchy & Creamy Smashed Potato Salad Delight

Description:

This Smashed Potato Salad takes classic potato salad to the next level! Crispy roasted smashed potatoes are tossed in a creamy, tangy dressing with crunchy bacon, fresh herbs, and green onions. It’s the perfect balance of crispy, creamy, and savoury—ideal for BBQs, gatherings, or a satisfying side dish.

Servings:

Serves: 4–6 people

Ingredients:

 Potatoes:

  • 2 lbs baby potatoes
  • 2 tbsp olive oil
  • Salt & black pepper

 Mix-ins:

  • 5–6 slices bacon (cooked & crumbled)
  • 1/3 cup green onions (chopped)
  • 2 tbsp fresh dill (chopped)

 Creamy Dressing:

  • 1/2 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • Salt & pepper to taste

Instructions:

  1. Boil potatoes:
    Cook potatoes in salted water until fork-tender (12–15 minutes). Drain.
  2. Smash & roast:
    Place potatoes on a baking sheet, gently smash with a fork.
    Drizzle with olive oil, season, and roast at 425°F (220°C) for 20–25 minutes until crispy.
  3. Cook bacon:
    Fry bacon until crispy, then crumble.
  4. Make dressing:
    In a bowl, mix mayo, sour cream, mustard, lemon juice, garlic powder, salt, and pepper.
  5. Combine:
    Add roasted potatoes to a large bowl. Toss gently with dressing, bacon, green onions, and dill.
  6. Serve:
    Serve warm or chilled.

Notes:

  • Don’t overcrowd potatoes when roasting
  • Let potatoes cool slightly before mixing
  • Dressing can be adjusted to taste

Tips:

  • Add pickles for extra tang
  • Use Greek yogurt for a lighter version
  • Add cheese crumbles for richness

Nutritional Info (Approx per serving):

  • Calories: 320
  • Protein: 8g
  • Fat: 18g
  • Carbs: 30g

Benefits:

  • Comfort food with added texture
  • Balanced creamy & crispy elements
  • Great for sharing
  • Customizable with add-ins

Q&A:

Q: Can I make it ahead?
A: Yes, but keep potatoes separate and mix before serving.

Q: Can I skip bacon?
A: Yes, make it vegetarian or add roasted chickpeas.

Q: Can I use regular potatoes?
A: Yes, just cut into chunks before boiling.

Q: Is it better warm or cold?
A: Both! Warm for crispiness, cold for classic salad style.

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