This crispy smashed potato salad is a mashup of two things we adore – smashed potatoes and creamy potato salad. For this easy potato side dish, baby potatoes are boiled, smashed, and roasted, then combined with crispy pancetta and charred scallions. The whole shebang is smothered in a creamy yogurt dressing.
Adapted from Elena Silcock | Salads Are More Than Leaves | Hamlyn, 2022
I’m obsessed with potato salads. They are the ultimate crowd-pleaser, so everyone loves the person that makes a good version.–Elena Silcock
Smashed Potato Salad FAQs
What is crème fraîche?
Crème fraîche (pronounced ‘krem ‘fresh, in case you were wondering) is basically a higher fat version of sour cream that’s used widely in Europe. It’s a bit less tangy than the sour cream we’re all accustomed to here in the States. If you’re struggling to find crème fraîche at the store, plain, whole-fat yogurt is a good substitute.
Can I make this salad in advance?
Partially. You can prepare your dressing, boil your potatoes, and crisp your pancetta ahead of time, but since the salad is intended to be crispy, we don’t recommend smashing those potatoes and baking again until you’re just about ready to serve. Once you’ve got them crisped up, the remaining assembled ingredients just need to be tossed together and brought to the table.
Can I make this smashed potato salad vegan?
Definitely. Simply omit the pancetta, and in the dressing, use maple syrup in place of the honey and swap in vegan mayo and vegan yogurt for the dairy components.
Crispy Smashed Potato Salad
For this easy roasted potato salad recipe, smashed potatoes are combined with crispy pancetta, charred scallions, chives, and a creamy yogurt and mayonnaise dressing.
Make the smashed potatoes
Preheat the oven to 425°F (220°C).
Scrub the potatoes if dirty, then put them in a large saucepan, cover with cool water and add a big pinch of salt. Place over high heat, bring to a boil and cook until a knife slides through them without any resistance, 15 to 25 minutes. (Don’t let them go too far, as you don’t want to be serving mashed potatoes!)
Meanwhile, line a plate with paper towel. Toss the pancetta into a large skillet along with a splash of the oil. Set over medium-high heat and fry until crispy, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to the lined plate to drain. Reserve the fat.
Line a rimmed baking sheet with foil. Drain the potatoes in a colander, then add them to the baking sheet. Use a fork or spatula to gently press down on them until the skin bursts and they flatten.
Drizzle with the reserved pancetta fat plus 1 to 2 tablespoons of the olive oil and season well with salt and pepper. Roast until the potatoes begin to brown and crisp up, 20 to 30 minutes.
Turn the broiler to high, slide the potatoes under the broiler and cook until golden brown and crispy, 5 to 10 minutes more. Keep an eye on them as they can burn quickly.
Make the creamy dressing
While the potatoes are crisping up, mix up the dressing. In a medium bowl or large measuring cup, combine the yogurt, mayonnaise, honey, mustard, and vinegar, and season generously with salt and pepper.
Assemble the salad
Pile the potatoes on a serving platter.
Put the scallions on the baking sheet that you used for the potatoes, drizzle with the remaining oil and season with salt and pepper. Broil until they’re charred and softened, 5 to 7 minutes.
Scatter the charred scallions on top of the potatoes. Drizzle with the dressing, sprinkle with the capers and crispy pancetta, and use scissors to finely snip the chives over the top.
Serving: 1portionCalories: 331kcal (17%)Carbohydrates: 33g (11%)Protein: 6g (12%)Fat: 20g (31%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 12mg (4%)Sodium: 589mg (26%)Potassium: 764mg (22%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 89IU (2%)Vitamin C: 35mg (42%)Calcium: 32mg (3%)Iron: 2mg (11%)
Recipe Testers’ Reviews
Originally published June 23, 2022
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