Your potato salad is about to get a major upgrade with this Smashed Loaded Potato Salad. It captures all the warm, savory flavors of a loaded baked potato—crispy edges, tender centers, tangy sour cream sauce, sharp cheddar, and crunchy bacon—assembled into an easy, impressive side dish perfect for grilling season, potlucks, or a family dinner.
The contrast of crisped potato edges with a creamy, garlicky sour cream sauce is irresistible. Make a big platter for company or scale down for a weeknight side—this recipe is flexible and forgiving.
Ingredients
- For the Potatoes:
- 1 ½ pounds baby Dutch potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper (plus more for serving)
- For the Sauce:
- ¼ cup distilled white vinegar
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- For the Topping:
- ¼ cup finely grated sharp cheddar cheese
- 4 slices bacon, cooked until crisp and crumbled
- ½ cup sliced chives
Step-by-step Instructions
1. Preheat
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment or use a lightly oiled sheet.
2. Roast the Potatoes
Toss the baby Dutch potatoes with 2 tablespoons of extra virgin olive oil, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Spread them out on the prepared baking sheet in a single layer. Roast until the skins are golden and the potatoes are tender when pierced, about 18–20 minutes.
3. Smash and Crisp
Remove the pan from the oven. Using a potato masher or a sturdy fork, gently press each potato until it’s about 1/4-inch thick—don’t worry about perfect shapes. Return the smashed potatoes to the oven and roast until the edges are crispy and golden, about 8–10 more minutes.
4. Make the Sour Cream Sauce
While the potatoes roast, prepare the sauce. In a small saucepan, bring ¼ cup distilled white vinegar to a simmer over medium heat. Allow it to reduce until only about 1 tablespoon of liquid remains, about 3–4 minutes. Remove from heat and let cool.
In a small bowl, combine 1/3 cup sour cream, 2 tablespoons extra virgin olive oil, and 2 minced garlic cloves. When the reduced vinegar has cooled slightly, stir it into the sour cream mixture until smooth. This step mellows the sharp vinegar while keeping a bright tang.
5. Assemble
On a large serving platter or dinner plate, spoon half of the sour cream sauce and spread it across the center to create a base. Pile the crispy smashed potatoes on top of the sauce. Dollop the remaining sauce over the potatoes, then sprinkle with the finely grated sharp cheddar, crumbled bacon, and sliced chives. Finish with a crack of freshly ground black pepper and serve immediately.
Tips for Success
- Choose evenly sized baby potatoes so they cook uniformly; fingerling or small new potatoes also work well.
- Don’t overcrowd the pan when roasting; give potatoes space so they crisp.
- When smashing, press firmly but not to the point of falling apart—the aim is a flattened center with crisp edges.
- If you prefer a milder garlic flavor, let the minced garlic sit in the olive oil for a few minutes before mixing with the sour cream.
Variations and Serving Suggestions
This dish pairs beautifully with simply grilled chicken, steak, or fish. For a vegetarian twist, omit the bacon and add roasted cherry tomatoes or caramelized onions. Swap the cheddar for manchego, gouda, or a spicy pepper jack for different flavor profiles. For a fresher finish, add a squeeze of lemon or a sprinkle of chopped parsley.
Storage and Reheating
Store leftover components separately when possible: keep the sauce chilled in an airtight container and the potatoes wrapped in foil in the refrigerator. Reheat potatoes on a baking sheet in a 375°F oven until warmed and crisp again, then add the cold sauce and toppings just before serving. Sauces with sour cream are best consumed within 2–3 days.
Notes
Prep time and cooking time combined are approximately 45 minutes. This recipe yields about 6 servings, depending on portion size. Nutrition information varies by ingredient brands and portion sizes; use any nutrition calculator if specific dietary numbers are needed.
Author: Alex Snodgrass
Photography by Eat Love Eats.