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Crispy Smashed Potato Salad is an exciting twist on the usual potluck potato salad. It’s full of ranch and buffalo flavors with crispy bacon. This is by far a BBQ favorite, the combination will have friends and family cheering.
Why Make Smashed Potato Salad
Have you ever tried my Parmesan Smashed Potatoes? This is similar in that the potatoes are cooked the same way and baked to a nice crisp.
- Unique. This recipe is so unique and will very much impress your guests.
- Customizable. You can add or omit several items if desired.
- Versatile. Pair it with so many different dishes. If you love buffalo, try my Buffalo Chicken Flatbread or Buffalo Chicken Pasta (yum!)
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Small Yellow Potatoes. The small ones are the best for this recipe they cook quickly and you want it bite sized!
- Cooked Bacon. This is optional!
- Red Onions. Green onions will also work well.
- Celery. This will add some crunch and color.
- Feta or Blue Cheese. Either works great.
- Mayo OR Sour Cream. Both work great, and plain greek yogurt also works well.
- Ranch Seasoning. Any brand will work great.
- Lemon. This is for the ranch buffalo sauce.
- Buffalo Sauce. I like to use Primal Kitchen but any brand will work great!
Steps To Make Smashed Potato Salad
Ready to make this smashed potato salad? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Preheat the oven to 450º. Add the potatoes to a large pot. Add enough water to cover potatoes by about 2 inches.
- Step Two. Bring to a boil over high heat. Boil for about 20 minutes or until the potatoes are tender enough to pierce with a fork.
- Step Three. Drain the potatoes. Gently smash them on a well oiled rimmed cooking sheet.
- Step Four. Roast potatoes, flip them after 25 minutes, until crispy and browned. Cook for another 30 to 35 minutes. Let cool slightly. Make the dressing while they are roasting.
- Step Five. Toss the potatoes with the dressing, veggies, cheese, drizzle some more buffalo sauce and enjoy!
What To Serve With This Smashed Potato Salad
okay, this salad is so addicting. You can easily have it as a meal but I recommend serving it with some more protein for a more well rounded or with some other great side dishes.
- Some mains to enjoy with this recipe
- Other appetizers to fill the table
Smashed Potato Tips
- Be sure to fully cook the potatoes until they are soft.
- Make sure you use small yellow/yukon potatoes. They cook the quickest and make the perfect size for bite sized.
- Taste the dressing before you serve it over the salad. I ALWAYS suggest this with any recipe. You may want more salt, more buffalo etc.
- Enjoy this smashed potato salad warm or chilled! it’s delicious both ways.
- Store leftovers in an airtight container for up to 4 days.
Other BBQ Side Salads To Enjoy
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Preheat the oven to 450º. Rinse the potatoes. Add the potatoes to a large pot. Add enough water to cover potatoes by about 2 inches.
Bring to a boil over high heat. Boil for about 20 minutes or until the potatoes are tender enough to pierce easily with a fork.
Drain the potatoes. Let them cool for a minute so they are easier to handle. Gently smash them with a glass jar on a well oiled, rimmed cooking sheet. They can touch and overlap a bit. Drizzle with leftover oil (1 tsp)
You might have some leftover potatoes, you can cook a second sheet of smashed potatoes, or enjoy them as a snack.
Roast potatoes, flip them after 25 minutes, until crispy and browned. Cook for another 30 to 35 minutes. Let cool slightly. Make the dressing while they are roasting.
Make the dressing. Add the ingredients into a food processor or blender and blitz. Give it a taste and adjust if desired. You can add 1 tbsp water if you want to thin out the sauce.
Mix up the salad! Toss the potatoes with the 3/4ths of the dressing, bacon, chopped veggies, cheese, any other garnish drizzle some more buffalo sauce and extra dressing if desired and enjoy!
- You may not have room to use them all depending on the size of the baking dish.
- Be sure to fully cook the potatoes until they are soft.
- Make sure you use small yellow/yukon potatoes. They cook the quickest and make the perfect size for bite sized. The thinner they are smashed the more crispy they get!
- Taste the dressing before you serve it over the salad. I ALWAYS suggest this with any recipe. You may want more salt, more buffalo etc.
- Enjoy this smashed potato salad warm or chilled! it’s delicious both ways.
- Store leftovers in an airtight container for up to 4 days.
Serving: 1cup of the salad with dressing | Calories: 488kcal | Carbohydrates: 25g | Protein: 5g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 1112mg | Potassium: 595mg | Fiber: 3g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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