Smashed Loaded Potato Salad

Y’all — your potato salad game is about to be elevated to a whole new level with this Smashed Loaded Potato Salad.

This side dish has all the flavors of a baked potato taken up a few notches. Let’s just say that when we made this, Cady and I could not stop sneaking bites. The crispiness of the potatoes paired with the sour cream sauce is truly unreal.

Here’s What You’ll Need:

• Baby Dutch Potatoes
• Olive Oil
• Salt and Black Pepper
• White Vinegar
• Sour Cream
• Garlic
• Cheddar Cheese
• Bacon
• Chives

Step One: Bake the Potatoes

Once your oven is pre-heated and potatoes are seasoned, you’ll bake the potatoes until just slightly crisped then you’ll remove the oven and gently smash with a potato masher or fork. Next, you’ll place them back into the oven to get perfectly crsip.

step two: make the sour cream sauce

While your potatoes bake, you’ll get your sour cream sauce started as directed below. A key step is simmering your vinegar to help cut the tang of the vinegar slightly but don’t worry, the flavor will still shine through the sauce.

step three: assemble your dish

To assemble, you’ll add half of your sour cream sauce to the bottom of a large dinner plate or serving platter then pile up the potatoes onto the plate. Top with the remaining sauce, cheese, crispy bacon, and chives then you’re ready to enjoy!

This Smashed Loaded Potato Salad is the perfect side dish for your summer grilling season! Pair this with simply grilled chicken or steak and you will have an impressive meal in no time.

And if you’re looking for a classic potato recipe, look no further than The Best Potato Salad.

4.34 from 3 votes

Smashed Loaded Potato Salad

Total: 45 minutes mins

Servings: 6

Save RecipeSaved Pin Recipe Comment Print Recipe

Ingredients 

1x2x3x

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 Topping:

• ▢ ¼ cup finely grated sharp cheddar cheese
• ▢ 4 slices of bacon cooked until crisp
• ▢ ½ cup sliced chives

Instructions 

• Preheat the oven to 425℉.

Make the Potatoes:

• Place the potatoes on a large baking sheet and drizzle with the olive oil and add the salt and pepper. Toss to coat. Transfer to the oven and bake until golden brown and the skin is slightly crisp, 18 to 20 minutes.
• Using a potato masher or serving fork, smash each potato to about a ¼-inch thickness. Return to the oven and bake until the edges are crispy, about 8 to 10 more minutes.

Make the Sauce:

• Meanwhile, in a small saucepan, heat the vinegar over medium heat and bring it to a simmer. Cook, simmering, until it has been reduced to 1 tablespoon, 3 to 4 minutes. Remove from the heat and let cool.
• In a small bowl, combine the sour cream, olive oil, and garlic. When the vinegar has cool, stir that in.

Assemble:

• On a large dinner plate or serving platter, spoon half of the sour cream sauce on the bottom of the plate and spread and swoop to coat the bottom center of the plate.
• When the potatoes are crisp, transfer them onto the plate into a pretty pile of smashed potatoes. Dollop the remaining sour cream sauce on the top. Sprinkle with the grated sharp cheddar cheese, then the bacon, then the chives. Top with freshly ground black pepper and serve.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 6

Like this? Leave a comment below!Jump to Comments →

Photography by Eat Love Eats.