Put the Pioneer Woman’s Smashed Potato Salad on the Dinner Table and Wow Guests With the Crunchy Twist

Your potato salad for potlucks, BBQs and picnics just got a whole tastier thanks to the Pioneer Woman. Why? Because her smashed potato salad recipe involves flattening the spuds and roasting them until they’re crispy. This adds more texture to the salad as the crunchy potatoes contrast the creamy dressing. (No wonder this twist on classic potato salad is popular, especially on TikTok!) You’ll need 25 minutes to prep this salad—which will wow guests. Here’s more on smashed potato salad and Ree Drummond’s must-try recipe.

What is smashed potato salad?

This potato salad is made by tossing smashed potatoes in a mayonnaise-based dressing with other ingredients like chopped bacon and jarred red peppers. Using smashed potatoes produces an extra rich and crunchy potato salad that will be the star of your next gathering.

The key to crispy-on-the-outside, tender-on-the-inside smashed potatoes

In order to achieve perfect smashed potatoes, Drummond boils the spuds until they’re fork-tender before draining and flattening them with a glass. Doing this creates a wider surface area on the boiled potatoes, which produces more crispy edges and a buttery interior once roasted.

Drummond’s smashed potato salad recipe uses three pounds of baby Yukon gold potatoes. So, it’s best to divide them between two baking sheets for even browning. The roasted spuds should also cool slightly prior to mixing them with the salad dressing to prevent it from splitting. You’ll be amazed at how easily this salad comes together and how full of flavor it is.

Make the Pioneer Woman’s crispy smashed potato salad recipe

Below, you’ll find Drummond’s smashed potato recipe worth serving with a hearty main like smoked brisket, BBQ ribs or grilled hot dogs. Yum!

Smashed Potato Salad

Ingredients:

• 3 lb baby Yukon gold potatoes
• Kosher salt and freshly cracked black pepper
• 4 tbsp salted butter, melted
• ⅔ cup mayonnaise
• ⅓ cup sour cream
• 2 tbsp chopped fresh dill, plus more for garnish
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives, plus more for garnish
• 2 cloves garlic, grated
• 6 slices cooked bacon, chopped
• ¼ cup chopped jarred roasted red peppers

Directions:

• Active: 25 mins
• Total time: 1 hr. 5 mins
• Yield: 6 to 8 servings

1. Preheat the oven to 450°F.
2. Add the potatoes and a large pinch of salt to a saucepan, then cover with water by an inch. Place over medium-high heat and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain the potatoes and set aside.
3. Grease two sheet pans with 2 tbsp butter, then set the potatoes on them. Using the bottom of a glass, squash the potatoes into rough circular shapes, making them as thin as possible with craggy edges. Brush the tops with the remaining 2 tablespoons butter, then sprinkle over 1 teaspoon salt and 1 tsp black pepper. Bake the potatoes until they are a deep golden color and crispy, 25 to 28 minutes. Remove and let sit while you make the dressing.
4. Combine the mayonnaise, sour cream, dill, parsley, chives and garlic in a large bowl. Season with a pinch of salt and pepper. Add the potatoes, half the bacon and half the chopped peppers. Toss to coat. Transfer to a serving bowl and garnish with the remaining bacon, peppers, dill and chives.