Crispy Smashed Potato Salad with Green Onions & Bacon
If you're looking for a side dish that’s equal parts crispy, creamy, and full of flavor, this Crispy Smashed Potato Salad with Green Onions & Bacon is just what you need. With perfectly roasted smashed potatoes, smoky bacon, tangy sour cream, and fresh green onions, it’s a comforting dish that pairs with just about anything. Whether it's a weeknight dinner or a weekend BBQ, this potato salad is sure to steal the show.
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.