Crispy Smashed Potato Salad
Crispy yellow potatoes tossed in a creamy Dijon dressing with smoky bacon, hard-boiled eggs, fresh dill and celery for a crunchy twist on classic potato salad.
Serves6
Ingredients
- 2 lbs. Farmer's Promise yellow potatoes
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- Salt & pepper, to taste
- 4 slices Black Label Original Bacon
- 4 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- 2 green onions, sliced
- 2 tbsp. fresh dill, chopped plus more for garnish
Dressing
- ¾ c. mayonnaise
- 2 tbsp. Dijon mustard
- 2 tbsp. sour cream
- 1 tbsp. apple cider vinegar
- 1 tsp. honey
- 1 tsp. garlic powder
- Salt & pepper, to taste
Instructions
- Preheat the oven to 425°F. Boil potatoes for 18–20 minutes, or until fork tender. Drain and let cool slightly.
- Heat the Black Label Original Bacon slices in a skillet over medium heat for 4–5 minutes, stirring occasionally, until hot and crispy. Transfer to a paper towel-lined plate and let cool slightly, then chop and set aside.
- Place potatoes on a parchment-lined baking sheet. Gently smash each potato with the bottom of a glass. Drizzle with olive oil and season with garlic powder, onion powder, paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- Whisk together the mayonnaise, Dijon mustard, sour cream, apple cider vinegar, honey, garlic powder, salt, and pepper in a large bowl. Reserve about one-third of the smashed potatoes for topping. Fold the remaining potatoes into the dressing with the chopped eggs, celery, green onions, dill, and three-quarters of the crispy bacon.
- Transfer the potato salad to a serving platter and top with the reserved crispy smashed potatoes, remaining bacon, extra fresh dill, and freshly cracked black pepper. Serve warm or chilled.