Potato salad gets a serious upgrade when you take the time to smash each potato before tossing it with dressing. The crispy, golden edges catch every bit of tangy mayo and mustard, while the creamy centers stay soft and pillowy.

This isn’t your typical mayo-heavy side dish. The smashed technique creates more surface area, which means more flavor in every bite.

Plus, bacon. Crispy, salty bacon mixed throughout makes this the kind of dish people come back for seconds on.

Why You’ll Love This Recipe

The smashing step changes everything about traditional potato salad. You get textural contrast that you just can’t achieve with cubed potatoes.

It’s also incredibly forgiving. Smashed potatoes look rustic and intentional, so there’s no pressure to make perfect cuts.

The bacon adds a smoky depth that pairs perfectly with the tangy dressing. And since you’re already cooking bacon, you can use some of that rendered fat in the dressing for even more flavor.

This travels well to picnics and potlucks. It actually tastes better after sitting for an hour, when all the flavors meld together.

Ingredients

3 pounds baby potatoes (red or Yukon gold)
8 slices thick-cut bacon
¾ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
3 green onions, thinly sliced
3 celery stalks, finely diced
2 tablespoons fresh dill, chopped
1 teaspoon garlic powder
Salt and black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15-20 minutes depending on size.

While the potatoes cook, place bacon in a cold skillet. Turn heat to medium and cook until crispy, flipping occasionally, about 8-10 minutes. Transfer to a paper towel-lined plate and let cool, then chop into bite-sized pieces.

Drain the potatoes and let them cool for about 5 minutes until you can handle them comfortably. Place each potato on a cutting board and use the bottom of a glass or measuring cup to gently smash it until it’s about ½-inch thick.

In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, and garlic powder. Season with salt and pepper.

Add the smashed potatoes to the bowl while they’re still slightly warm. The warmth helps them absorb the dressing better.

Fold in the chopped bacon (reserve a little for garnish if you want), green onions, celery, and fresh dill. Toss gently to coat everything in the dressing without breaking up the potatoes too much.

Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Cover and refrigerate for at least 30 minutes before serving, or up to 2 days.

Before serving, give it a gentle stir and top with reserved bacon and extra dill if desired. Serve cold or at room temperature.