This warm potato salad swaps the usual boiled chunks for twice-roasted smashed baby potatoes, so every bite has crisp, craggy edges that stand up under a creamy dressing. Roasting the halves cut side down at 180°C (350°F) for 20 minutes softens them just enough to flatten with a masher; a second 20 minutes browns all the newly exposed surface. The dressing pairs mayonnaise and sour cream with Dijon, diced pickles, red onion, dill, parsley and lemon juice, with a tiny pinch of sugar to round out the sharpness. Fold the potatoes in while they are still hot so the dressing clings to every crevice.
Instructions
- 1
Heat the oven to 180°C (350°F). Halve the baby potatoes and put them in a bowl.
- 2
Add chili flakes, salt, and vegetable oil. Cover the bowl with a plate and shake to coat the potatoes.
- 3
Arrange the potatoes cut side down on a baking tray. Roast for 20 minutes, until golden and soft enough to smash.
20:00 - 4
Gently press each potato with a masher so it flattens but stays intact. Return to the oven for another 20 minutes, until deeply crisp.
20:00 - 5
While the potatoes crisp, fry the bacon until golden and crunchy, then chop it into small pieces.
- 6
Mix mayonnaise, sour cream, Dijon mustard, pickled cucumbers, red onion, parsley, dill, lemon juice, salt, and a tiny pinch of sugar until creamy.
- 7
Fold in the chopped bacon, then add the hot crispy potatoes and gently coat every piece. Serve warm.
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Notes from our kitchen
We coat the potato halves by covering the bowl with a plate and shaking it, which oils every surface without bruising the skins. The first roast, cut side down, is what makes the smash possible: the potatoes need to be soft enough to flatten under the masher but still hold together. We press gently and stop as soon as each one splays out.
The step that punishes rushing is the second roast. Pull the tray early and the flattened potatoes come out pale and steamy rather than crisp, and they turn soggy the moment the dressing touches them. We wait until the edges look deeply golden, then fold them into the bacon dressing while still hot.
Variations
- Air fryer version. No oven needed: air-fry the seasoned halves at 180°C (350°F) for about 15 minutes, smash, then crisp for another 10 minutes. Keep them in a single layer and work in batches.
- Meat-free swap. Skip the bacon and stir a little smoked paprika into the oil before roasting. The pickles, Dijon and lemon carry enough punch that the salad holds up without the meat.
- Milder onion. If raw red onion tastes too sharp, swap in thinly sliced spring onions or chives, or soak the diced onion in the lemon juice for 10 minutes to soften its bite.
- Different brine. Capers or chopped cornichons work well in place of the pickled cucumbers. Keep the tiny pinch of sugar either way; it balances the extra brine.
Frequently Asked Questions
Why smash and double-roast the potatoes?
Smashing increases the surface area and the second roast crisps all those craggy edges. That crunch is what sets this apart from a soft, classic potato salad.
Can I make it ahead?
It is best warm, when the potatoes are crispest. Roast and make the dressing ahead, then smash, crisp and fold together just before serving so they do not go soft.
Can I make it lighter?
Swap some of the mayo for extra sour cream or Greek yogurt and use turkey bacon. The pickles, lemon and herbs keep it bright either way.