Description
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
Scale
- 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
- If making my homemade Greek yogurt ranch, start with that recipe first and place it in the fridge.
- 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.
- Transfer the bacon to a paper towel lined plate and allow it to cool. Then, chop into bite sized pieces.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: side dish
- Method: Baked
- Cuisine: American