1. 🥔 Introduction: Why This Dish is a Crowd-Pleaser
Imagine everything you love about a loaded baked potato—crispy edges, creamy center, smoky bacon, melty cheese, and a burst of fresh green onions—all tossed into one irresistible bowl. That’s exactly what this Loaded Smashed Potato Salad delivers. It’s rustic yet indulgent, making it a hit at BBQs, potlucks, or just a hearty side for dinner. Unlike traditional cold potato salads, this one brings warmth, texture, and bold flavor to the table.
2. 🛒 Ingredients: Your Complete Shopping List
Here’s everything you’ll need to bring this masterpiece together:
Potatoes:
- Baby Yukon Gold potatoes – 2 lbs (washed, skin on)
For Roasting:
- Olive oil – 3 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Garlic powder – 1 tsp
- Paprika – 1 tsp (preferably smoked)
The Loaded Mix-ins:
- Cooked crispy bacon – 6 slices (crumbled)
- Shredded cheddar cheese – 1 cup (sharp or mild, your pick)
- Sour cream – ½ cup (can sub with Greek yogurt)
- Mayonnaise – ¼ cup (optional, for extra creaminess)
- Green onions – 4 stalks (sliced thin)
- Fresh chives – 2 tbsp (finely chopped)
- Dill pickles – 2 tbsp (optional, finely chopped for a zingy twist)
For Garnish:
- Extra cheese, bacon, and green onions
- Fresh cracked black pepper
💡 Recommended brands: Use Tillamook Cheddar, Duke’s Mayo, and Applegate Bacon for great flavor.
3. 🧑🍳 Preparation Steps: Let’s Break it Down Barney Style
- Prep the Potatoes: Wash the baby Yukon potatoes thoroughly. Leave the skins on for texture and flavor.
- Boil ‘em up: Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and simmer until fork-tender (about 15–20 minutes).
- Drain and Dry: Drain the potatoes and let them sit for 5 minutes to dry. Moisture = soggy potatoes. We don’t want that.
- Smash Time: Place the boiled potatoes on a parchment-lined baking sheet. Use a flat-bottomed cup or glass to gently smash them until they’re about ½-inch thick.
4. 🔥 Cooking Instructions: Make it Golden and Crispy
- Preheat your oven to 425°F (220°C).
- Season and Roast: Drizzle the smashed potatoes with olive oil. Sprinkle on salt, pepper, garlic powder, and paprika. Toss gently to coat.
- Roast for 25–30 minutes until edges are crispy and golden.
- Add the Magic: In the last 5 minutes, sprinkle cheddar cheese and bacon bits over the potatoes. Return to oven until cheese is melty and bubbly.
5. 🍽️ Serving Suggestions: Plating Like a Pro
Once everything’s roasted to crispy perfection:
- Scoop the potatoes into a large bowl.
- Add sour cream, mayo (if using), green onions, and chives. Toss gently so the creamy ingredients coat everything without breaking up the crispy bits.
- Top it off with more bacon, cheese, and a sprinkle of fresh black pepper.
- Serve warm for the ultimate comfort food experience.
🌟 Serving Idea: Pair it with grilled steak, BBQ chicken, or even a juicy veggie burger!
6. 💡 Additional Tips & Tweaks
- Make it vegetarian: Skip the bacon or replace with smoky tempeh or coconut bacon.
- Add spice: Toss in some chopped pickled jalapeños or a dash of hot sauce.
- Healthier swaps: Use Greek yogurt instead of sour cream and light mayo.
- Meal prep tip: You can boil the potatoes ahead and refrigerate overnight.
7. 📝 Wrap-Up: Final Thoughts
This Loaded Smashed Potato Salad is everything we love about comfort food—crispy, creamy, salty, tangy, and a little smoky. It’s hearty enough to stand on its own but shines bright as a side dish, too. Whether you’re serving it at a backyard BBQ or a weeknight dinner, it’s bound to be the first bowl to empty.
✨ Fun Fact: This dish is a clever twist on the classic American potato salad that dates back to the 19th century—only with way more texture and flavor thanks to that “smashed-and-roasted” method!
8. 🧾 Nutrition Information (Per Serving – Makes 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Total Fat | 20g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugars | 2g |
| Protein | 9g |
| Sodium | 580mg |
Note: Nutritional values may vary depending on exact brands and portion sizes.
9. ❓ Frequently Asked Questions (FAQ)
Q: Can I make this potato salad ahead of time?
A: Yes! Roast and prep all ingredients, then assemble before serving. You can reheat it briefly in the oven if needed.
Q: Can I serve this cold like traditional potato salad?
A: You can, but it tastes best warm with the cheese melty and the potatoes crispy.
Q: What if I don’t have baby Yukon Gold potatoes?
A: Small red potatoes or even fingerlings work great too. Just keep them small and uniform in size.
Q: How do I make it extra crispy?
A: Make sure the potatoes are dry before roasting, and don’t overcrowd the pan. You can even broil for the last 2 minutes.
Q: Is this gluten-free?
A: Yes, this dish is naturally gluten-free! Just double-check any sauces or bacon brands.
