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Crispy Smashed Potato Salad Recipe with Bacon and Chives

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A crispy smashed potato salad with smoky bacon and fresh chives, featuring tender potatoes with a crunchy exterior and a light, tangy dressing. Perfect for summer cookouts and casual meals.

Ingredients

Scale
  • 2 pounds baby potatoes (Yukon Gold or red potatoes)
  • 6 slices thick-cut bacon
  • 1/4 cup fresh chives, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste
  • Optional: fresh parsley for garnish or scallions instead of chives

Instructions

  1. Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until potatoes are fork-tender. Drain and let cool slightly.
  2. While potatoes boil, chop bacon into small pieces. Heat a large skillet over medium heat and cook bacon until crispy, about 6-8 minutes. Remove bacon pieces with a slotted spoon and set aside on paper towels to drain. Reserve the bacon fat in the skillet.
  3. In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, minced garlic, salt, and pepper. Adjust seasoning if needed.
  4. Once potatoes are cool enough to handle, place them on a large cutting board or baking sheet. Using a potato masher or the bottom of a sturdy glass, gently press down on each potato until flattened to about 1/2 inch thick, being careful not to break them apart completely.
  5. Heat the skillet with reserved bacon fat over medium-high heat. If there isn’t enough fat, add a tablespoon of olive oil. Place smashed potatoes in a single layer and cook without moving for 4-5 minutes until golden and crispy on the underside. Flip and cook the other side for 3-4 minutes. Transfer to a large bowl.
  6. While potatoes are still warm, add cooked bacon pieces and chopped chives. Pour dressing over everything and toss gently to coat evenly. Taste and adjust salt or vinegar if needed.
  7. Serve warm or at room temperature, garnished with extra chives or parsley if desired.

Notes

Do not overcrowd the pan when crisping potatoes to ensure proper browning. Use medium-high heat to avoid burning bacon fat. Freshly boiled potatoes crisp better than pre-cooked frozen ones. Adjust seasoning at the end as potatoes absorb salt and vinegar differently depending on temperature.

Nutrition

Keywords: crispy smashed potato salad, bacon potato salad, summer potato salad, smashed potatoes, bacon and chives, easy potato salad, gluten-free potato salad, dairy-free potato salad

Find it online: https://blingbite.com/crispy-smashed-potato-salad-recipe-with-bacon-and-chives-easy-and-perfect-for-summer/