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Crispy Smashed Potato Salad

Smashed potato salad in bowl topped with bacon.
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5 from 1 review

Crispy Smashed Potato Salad is a viral recipe on TikTok and Instagram, and for good reason..the flavors are absolutely incredible! It reminds me of loaded tater tots, but in a potato salad form. It's also super easy to make with minimal prep and ready to eat in about an hour!

Ingredients

  • 1 cup Ranch Dressing, I recommend this Homemade Greek Yogurt Ranch
  • 6 slices original bacon
  • 24 ounce bag of bite sized honey gold potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 4 pepperoncinis, stems discarded then roughly chopped
  • 1 tablespoon juice from the pepperoncini jar
  • 1/3 cup red onion, finely diced

Instructions

  1. If making my homemade Greek yogurt ranch, start with that recipe first and place it in the fridge.
  2. Preheat the oven to 425 degrees. In a medium skillet over medium heat, cook the bacon for 4-6 minutes on each side until crispy.
  3. Transfer the bacon to a paper towel lined plate and allow it to cool. Then, chop into bite sized pieces.
  4. Bring a large pot of water to a boil and add in the baby potatoes. Boil for 12-15 minutes until fork tender. Remove them from the pot before they start falling apart. Dry them well with paper towels.
  5. Grease a cookie sheet with 1 tablespoon of olive oil. Then, add all the potatoes onto the cookie sheet. Use the bottom of a glass to smash each potato flat. Brush with remaining tablespoon of olive oil, then sprinkle over spice mixture of salt, pepper, garlic powder, and paprika.
  6. Bake the potatoes for 25-30 minutes until super crispy. Remove from the oven and allow to cool for a few minutes. Use a spatula to loosen the potatoes from the cookie sheet if needed.
  7. Into a large bowl, combine 3/4 cup ranch dressing, pepperoncinis, pepperoncini juice, and red onions. Stir to combine. Reserve the remaining 1/4 cup ranch for serving.
  8. Add the potatoes into a serving bowl. Pour in the ranch sauce and toss to combine. Sprinkle over the bacon pieces. Serve and enjoy! Toss in the remaining ranch at serving, if desired. Note: I like this salad best at room temperature, but you can also serve it cold. The dressing does absorb quite a bit when sitting in the fridge, so make sure to toss the remaining ranch in before serving. 

Equipment

Notes

  • Don't overcook the potatoes in the boiling water. You want them tender, but not falling apart. Make sure to dry them well before placing onto the cookie sheet.
  • Spread the potatoes out as much as possible, so they get really crisp.
  • I like serving this with the potatoes a bit warm still, but you can also cool it in the fridge and then eat it. It tastes amazing either way.

Find it online: https://simplymadeeats.com/19661/smashed-potato-salad/