Crispy Smashed Potato Salad with Green Onions & Bacon is one of those dishes that surprises you with just how good it is. The potatoes turn deeply golden and crisp in the oven, while a cool, tangy sour cream dressing balances the warmth. Crisp bacon adds a salty bite, and fresh green onions bring just the right amount of sharpness. Served alongside a grilled steak, roasted chicken, or even as the star of a laid-back weekend brunch, this dish brings bold, satisfying flavors to any meal.
Did you know that Idaho potatoes are famous for their exceptional quality and taste? Thanks to the Idaho Potato Commission, these world-renowned spuds are grown in ideal conditions, with rich volcanic soil, a perfect climate, and plenty of fresh mountain water. The commission works tirelessly to promote the excellence of Idaho potatoes, ensuring that home cooks and chefs alike can enjoy the very best. Whether you’re baking, mashing, frying, or smashing, choosing Idaho potatoes means choosing top-tier flavor and texture for all your favorite recipes.
Key Ingredients in this Crispy Smashed Potato Salad with Green Onions & Bacon
- Small yellow or blush Idaho potatoes – for a creamy interior and crispy exterior
- Thick-cut bacon – adds smoky, salty crunch
- Olive oil or bacon drippings – enhances crispiness and flavor
- Green onions – bring freshness and a mild bite
- Sour cream – creates a cool, tangy dressing
- Onion powder – adds subtle depth to the dressing
- Salt and pepper – essential for seasoning every layer
How to Make this Crispy Smashed Potato Salad with Green Onions & Bacon
To make Crispy Smashed Potato Salad with Green Onions & Bacon, start by boiling 3 pounds of small yellow or blush Idaho potatoes in generously salted water until knife-tender but not split. While they cook, fry 1 pound of chopped thick-cut bacon until crispy, then set it aside, reserving the bacon drippings. Drain the potatoes and place them on a parchment-lined baking sheet. Using a flat-bottom glass, gently smash each one, then season with salt and pepper and drizzle with 3-4 tablespoons of olive oil or the reserved bacon drippings. Bake at 425°F for 30-45 minutes until crispy and golden. Meanwhile, mix 16 ounces of sour cream with 2 bunches of thinly sliced green onions, 1/2 teaspoon of onion powder, salt, and pepper to taste. To serve, spread half the sour cream mixture onto a platter, layer on the hot crispy potatoes, and top with the cooked bacon. Dollop the remaining sour cream mixture over the top and garnish with extra green onions. For a more traditional potato salad texture, mix everything together before serving. Enjoy!
Make It Your Own: Fun Variations & Perfect Pairings
Customization & Variations
- Cheese It Up – For a rich twist, melt shredded cheddar, Parmesan, or crumbled blue cheese over the crispy potatoes just before serving.
- Add a Kick – Spice things up by adding diced jalapeños, a drizzle of your favorite hot sauce, or a sprinkle of smoked paprika.
- Herb Lovers – Fresh herbs like chives, parsley, or dill will brighten the dish and add an extra layer of flavor.
- Garlic Delight – Infuse roasted garlic or garlic butter into the smashed potatoes for a savory boost.
- Loaded Baked Potato Style – Top your potato salad with extra bacon, chopped chives, and a handful of melted cheese for that loaded baked potato feel.
What to Serve With This Dish
This Crispy Smashed Potato Salad with Green Onions & Bacon is the perfect side dish to elevate any meal. Serve it alongside a perfectly grilled steak, roasted chicken, or even BBQ ribs for a hearty, satisfying dinner. For a lighter option, it pairs wonderfully with a fresh green salad or grilled fish. If you’re planning a weekend brunch, try it with fried eggs and a side of fresh fruit for a complete, crowd-pleasing spread.
More Recipes from Rustic Joyful Food
If you loved this recipe, you’ll love any of these equally delicious and easy side dish options!
- The Best Copycat Homemade Spaghetti O’s
- Sautéed Asparagus with Almonds & Fresh Garlic
- Crispy Cheesy Idaho Potato Cakes
- Savory Asparagus & Potato Tart
- Fritto Misto
Crispy Smashed Potato Salad with Green Onions & Bacon
Equipment
- large pot
- Colander
- Parchment-lined baking sheet
- Flat-bottom glass or potato masher
- Large skillet
- Mixing bowl
- Serving tray or platter
Ingredients
- 3 pounds small yellow or blush Idaho potatoes
- 3-4 tablespoons olive oil or bacon drippings
- Salt and pepper to taste
- 1 pound thick-cut bacon chopped
- 2 bunches green onions thinly sliced
- 16 ounces sour cream
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 425°F.
- Place the potatoes in a large pot and cover with water.
- Generously season the water with salt and bring to a boil. Simmer the potatoes until knife-tender but not split.
- While the potatoes simmer, cook the chopped bacon in a skillet over medium heat until crispy. Reserve the bacon fat, remove the bacon, and set aside.
- Drain the potatoes and transfer them to a parchment-lined baking sheet. Using a flat-bottom glass, gently smash each potato.
- Season generously with salt and pepper, then drizzle with olive oil or bacon drippings.
- Bake for 30-45 minutes until crispy.
- While the potatoes bake, prepare the sour cream dressing. In a large mixing bowl, combine sour cream, green onions, onion powder, salt, and pepper. Mix well.
- Once the potatoes are crispy but still tender, spread half of the sour cream mixture onto a serving tray or platter. Arrange the hot potatoes on top, then sprinkle with cooked bacon. Dollop the remaining sour cream mixture and garnish with additional green onions.
- For a more traditional potato salad texture, mix everything together before serving.