Honey Mustard Crispy Smashed Potato Salad
Honey Mustard Crispy Smashed Potato Salad is the perfect side dish that will elevate any gathering or family dinner. This delightful recipe features tender baby gold potatoes that are boiled, smashed for a crispy exterior, and then roasted to perfection. Tossed in a creamy honey mustard dressing with crunchy dill pickles, green onions, and turkey bacon, this salad balances comforting flavors with a refreshing twist. Whether served at picnics, barbecues, or cozy dinners at home, it’s sure to be a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 teaspoons Kosher salt, divided, plus more to taste
- 3 pounds baby gold potatoes
- 3 Tablespoons olive oil, divided
- 3/4 teaspoon pepper, plus more to taste
- 2 Tablespoons honey
- 1 Tablespoon whole grain mustard
- 2 teaspoons yellow mustard
- 1/4 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1/3 cup chopped dill pickle
- 1/4 cup sliced green onion
- 1/4 cup diced celery
- 1/3 cup chopped cooked turkey bacon
Instructions
- Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high and cook until fork tender, about 12 to 15 minutes; drain.
- Preheat the oven to 425 degrees F (220 degrees C).
- Line a rimmed baking sheet with parchment or foil. Coat with 1 tablespoon of olive oil.
- Add boiled potatoes in a single layer onto the pan. Using a heavy-bottomed jar or glass, smash the potatoes until they are about 1/2-inch thick without fully separating them. Drizzle smashed potatoes evenly with remaining 1 tablespoon oil and sprinkle with remaining salt and pepper.
- Roast potatoes in the preheated oven, flipping halfway through cooking time until very crispy and browned; this should take about 40 to 50 minutes.
- In a large mixing bowl, combine honey, whole grain mustard, yellow mustard, mayonnaise, and apple cider vinegar. Whisk until well blended.
- Toss cooked potatoes in dressing until well coated. Season to taste before stirring in dill pickle, green onion, celery, and turkey bacon. Serve immediately for best crispness!
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg