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Crispy Bacon Loaded Smashed Potato Salad

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This crispy bacon loaded smashed potato salad features perfectly smashed Yukon Gold potatoes with crispy edges, smoky bacon, tangy dressing, and sharp cheddar cheese. It’s the ultimate comfort food side dish that will have everyone coming back for seconds.

Ingredients

Scale
  • 2 pounds baby Yukon Gold potatoes
  • 8 slices thick-cut bacon
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1 cup shredded sharp cheddar cheese
  • 4 green onions, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 tablespoon fresh chives for garnish (optional)

Instructions

  1. Wash the potatoes well. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until the potatoes are fork-tender but not falling apart. Drain in a colander and let cool for about 5 minutes.
  2. While the potatoes cook, lay the bacon strips in a cold skillet. Turn the heat to medium and cook, flipping occasionally, until deep golden brown and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, chop or crumble into bite-sized pieces. Reserve about 2 tablespoons of the bacon drippings.
  3. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  4. Place the cooled potatoes on the prepared baking sheet, leaving space between each one. Using a potato masher, fork, or the bottom of a glass, gently press down on each potato until it flattens to about 1/2-inch thickness.
  5. Brush or drizzle the reserved bacon drippings over each smashed potato. Season lightly with salt and pepper.
  6. Roast for 20-25 minutes, until the potatoes are golden brown and crispy around the edges. Let them cool on the baking sheet for about 10 minutes.
  7. While the potatoes are roasting, whisk together the sour cream, mayonnaise, apple cider vinegar, garlic powder, and smoked paprika (if using) in a large mixing bowl. Taste and adjust salt and pepper.
  8. Add the roasted, cooled potatoes to the bowl with the dressing. Add the crumbled bacon, shredded cheddar cheese, and most of the sliced green onions (reserve a handful for garnish). Gently fold everything together until well coated.
  9. Let the salad sit at room temperature for about 10 minutes before serving. Garnish with the reserved green onions and fresh chives if using.

Notes

Don’t overcook the potatoes—they should be fork-tender but hold their shape when smashed. Space the potatoes on the baking sheet to ensure they crisp rather than steam. Let the potatoes cool completely before mixing with the dressing to prevent the cheese from melting and the dressing from thinning. Cook the bacon extra crispy so it stays crunchy in the salad. For make-ahead, roast potatoes and cook bacon up to a day ahead; assemble 30 minutes before serving. Leftovers keep in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes, not the microwave.

Nutrition

Keywords: potato salad, smashed potato salad, bacon potato salad, loaded potato salad, crispy potato salad, barbecue side dish, potluck recipe

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