Crispy Smashed Potato Salad with Dill Pickle
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Crispy Smashed Potato Salad with Dill Pickle flips the classic potato salad on its head. Instead of soft-boiled chunks, you get golden, crispy smashed potatoes that are roasted to perfection and loaded with texture. Tossed in a creamy dill pickle dressing, this recipe brings the salt, crunch, and tang in every bite. It’s a side dish that holds its own next to burgers at a BBQ or stands out on a weeknight table with grilled chicken or veggies. It takes a little longer than your usual potato salad, but the combo of crispy edges and punchy flavor is worth every second.
This version doesn’t shy away from the bold stuff, like fresh dill, chopped pickles, briny pickle juice, and smoky bacon folded into a cool, creamy base of mayo and sour cream. Perfect for feeding a crowd or just want a twist on the usual picnic fare. It makes a generous bowl, and you can prep parts ahead to make the final assembly super simple.
Why You’ll Love Crispy Smashed Potato Salad with Dill Pickle
- Crispy Twist on a Classic: Roasting the potatoes adds an extra layer of flavor and texture you won’t get from boiling alone.
- Loaded With Flavor: Between the briny pickles, herby dill, smoky bacon, and creamy dressing, this hits every note.
- Make-Ahead Friendly: Roast the potatoes and prep the sauce in advance, then toss everything together before serving.
- A Real Crowd-Pleaser: It’s hearty enough for a main, easy enough for a side, and always disappears fast.
- Flexible for Any Diet: Easy swaps make it vegetarian or dairy-free if needed.
Ingredients Needed To Make Crispy Smashed Potato Salad with Dill Pickle
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Potatoes
- Mayonnaise
- Sour cream
- Dill
- Hard-boiled eggs
- Bacon
- Kosher salt
- Black pepper
- Pickles
- Dijon mustard
- Pickle brine
- Olive oil
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Crispy Smashed Potato Salad with Dill Pickle
- Boil the Potatoes: Cook the potatoes until fork-tender, then set them aside to cool slightly.
- Crisp the Bacon: While the potatoes are boiling, bake your bacon until golden and crispy.
- Smash and Roast: Slice the potatoes, smash them down on a sheet pan, and roast until they’re crunchy and golden brown.
- Mix the Sauce: In a big bowl, whisk together mayo, sour cream, dill, mustard, brine, and chopped pickles.
- Put It All Together: Add the crispy potatoes to the bowl and toss gently. Fold in eggs and bacon last, then chill or serve right away.
Variations, Substitutions, and Tips
- Use Baby Potatoes: Skip the chopping and boil baby reds or yellows for quicker prep.
- No Dill?: Fresh parsley or chives make great substitutes if you’re out.
- Want More Bite? Add red onion or shallots for a little kick.
- Dairy-Free: Use dairy-free mayo and sour cream.
- Vegetarian: Omit bacon or use plant-based bacon.
- Yogurt Sub: Replace sour cream with plain Greek yogurt.
Commonly Asked Questions
What’s the best kind of potato to use?
Idaho potatoes roast up beautifully and smash well, but baby reds or Yukon golds work too. Just aim for a variety that gets crisp in the oven.
Can I use leftover boiled potatoes?
Yes. If they’re already cooked, go straight to the smashing and roasting step. Just make sure they’re not too soft.
How do I smash the potatoes?
Use the bottom of a glass or a heavy measuring cup to press down. You want to flatten them a bit, not mash them completely.
Can I make this ahead?
Yes! Roast the potatoes and mix the dressing a day before. Assemble everything up to a few hours ahead, then chill in the fridge.
How long does it keep?
Stored in an airtight container, it’ll stay fresh for 3 to 4 days in the fridge.
Do I have to use mayo?
Mayo gives the salad its classic richness, but you can substitute with Greek yogurt or a vegan version if needed.
Can I leave out the eggs?
Sure. The eggs add creaminess and protein, but the salad holds up just fine without them.
What’s the best way to reheat the leftovers?
This one’s best cold, but if you want to warm the potatoes back up a little, pop them in a 350°F oven for 10 minutes before mixing with the dressing.
What’s the purpose of the pickle brine?
It adds tang and brightness and helps thin out the sauce slightly so it coats everything better.
Can I double the recipe?
Absolutely. It scales up really well. Just use two sheet pans so the potatoes roast evenly.
What can I serve this with?
It’s amazing with grilled meats, BBQ, or even as a stand-alone lunch.
Can I use dill pickles instead of sweet?
Definitely. Dill pickles add more zip and balance the richness of the mayo.
Can I skip roasting and just boil the potatoes?
You can, but you’ll miss that extra crunch. The roasted edges really take it to the next level.
Is this good for picnics?
Yes. It travels well and holds up for a few hours at room temp.
What other herbs can I use?
Try parsley, celery leaves, or green onions if you want a different twist.
Crispy Smashed Potato Salad with Dill Pickle
Equipment
- sheet pan
- Measuring cups and spoons
- Spatula or spoon
- Knife and cutting board
- Cup or flat utensil for smashing potatoes
Ingredients
- 5 Idaho potatoes or ~5–6 cups of your favorite variety
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tbsp dried dill or sub 2 tbsp fresh dill
- 6 hard-boiled eggs peeled and chopped
- 6 strips of bacon
- 1 tsp kosher salt
- ¼ tsp black pepper
- ½ cup pickles chopped
- 2 tsp Dijon mustard
- 4 tbsp pickle brine
- 4 tbsp olive oil
Instructions
Prep the Eggs
- Boil eggs until hard-boiled, then cool, peel, and chop. Set aside.
Boil the Potatoes
- If using Idaho potatoes, poke holes with a fork or knife.
- Place in a pot and cover with water (at least 2″ above the potatoes).
- Bring to a boil over medium heat and cook until fork-tender (about 20 minutes).
Cook the Bacon
- While the potatoes are boiling, preheat the oven to 400°F.
- Lay bacon on a sheet pan and bake until crispy (about 20 minutes).
- Remove, chop, and set aside. Leave the bacon grease on the pan.
Smash and Roast Potatoes
- Once boiled, cut potatoes into large chunks and place them on the bacon sheet pan.
- Smash each piece down gently with a cup or flat utensil.
- Drizzle with olive oil and roast at 400°F for about 30 minutes, or until golden brown and crispy.
Make the Sauce
- In a large bowl, combine: mayo, sour cream, salt, pepper, chopped pickles, pickle brine, mustard, and dill.
- Mix until smooth.
Assemble
- Once potatoes are crispy, scrape all the bits and let cool for 10 minutes.
- Add potatoes to the sauce and mix well.
- Fold in chopped eggs and bacon last. Serve immediately or chilled.
Notes
Optional Ingredient Swaps
- Dairy-Free: Use dairy-free mayo and sour cream.
- Vegetarian: Omit bacon or use plant-based bacon.
- Yogurt Sub: Replace sour cream with plain Greek yogurt.
This isn’t your basic potato salad. It’s crispy, creamy, briny, and just the right amount of bold. I’ve brought it to cookouts and served it with weeknight dinners, and there’s never a spoonful left. Try it once and it’ll earn a permanent spot in your rotation.