Smashed Potato Salad

Potato salad recipes are like basset hounds—I can never have too many. And this smashed potato salad is wonderful for several different reasons. First, it has tons of texture. The potatoes are boiled, then smashed flat and baked until they're golden and crispy. Plus there's crumbled bacon in the salad; those crunchy elements combined with the creaminess of the dressing are a delight in themselves. This potato salad is also loaded with flavor from the aforementioned butter-roasted potatoes and smoky bacon, along with a trio of fresh herbs and garlic. Bring this to any party, cookout, church potluck, or picnic you have this summer to go with ribs, fried chicken, or burgers. It's a fun spin on one of the most classic summer side dishes and I guarantee you're going to love it.

What type of potatoes are best for smashed potato salad?

Baby Yukon golds are perfect for this style of potato salad. Their naturally buttery flavor and creamy texture make the salad extra decadent, and they hold their shape well through boiling, smashing, and roasting. The thin, tender skins crisp up in the oven, so you get potatoes with crunchy edges and soft centers. Plus, their small size makes them just right for smashing.

Can you make smashed potato salad ahead of time?

This is one of those summer salads that's best eaten right after it's assembled, so the potatoes are tender inside with crispy outside bits. That said, if you want to work ahead, there are a few things you can accomplish in advance. The bacon can be cooked, crumbled, and refrigerated up to 2 days ahead of time. You can also stir together the dressing up to a day ahead and store it in an airtight container in the refrigerator.