Loaded Smashed Potato Salad Recipe

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Cook Time: 55 minutes

Original recipe (1X) yields 6 servings

Ingredients:

• 1 1/2 pounds potatoes
• 1/4 cup olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup sour cream
• 2 cloves garlic, minced
• 2 teaspoons cider vinegar
• 1/2 teaspoon white sugar
• 1/4 cup shredded triple Cheddar cheese blend
• 4 slices bacon, crisp cooked and crumbled
• 2 tablespoons sliced green onions
• paprika to taste

Directions:

1. Preheat the oven to 425F (220C). Line a rimmed baking sheet with foil and drizzle with 2 tablespoons of olive oil.
2. Place the potatoes in a 3-quart saucepan, adding enough water to cover them by 2 inches. Bring to a boil over high heat, then reduce the heat to medium and simmer for 12 to 15 minutes until the potatoes are tender. Drain well.
3. Arrange the drained potatoes in an even layer on the prepared baking sheet.
4. Using the bottom of a measuring cup or drinking glass, gently smash each potato to a thickness of about 1/4 to 1/2 inch, being careful not to break them apart completely.
5. Drizzle the smashed potatoes with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of black pepper and salt.
6. Roast the potatoes in the oven for 25 to 30 minutes, or until the bottoms begin to crisp up.
7. While the potatoes are roasting, whisk together the sour cream, remaining 1 tablespoon olive oil, minced garlic, vinegar, sugar, and the remaining 1/4 teaspoon of black pepper in a bowl.
8. After 25 to 30 minutes, turn the potatoes over and continue roasting for another 15 minutes, or until the bottoms are crispy and golden.
9. Once the potatoes are crispy, spoon half of the sour cream mixture onto a serving platter and spread it into an even layer.
10. Top the sour cream with the crispy smashed potatoes, arranging them in a pile.
11. Evenly spoon the remaining sour cream mixture over the potatoes. Then, sprinkle with shredded cheddar cheese, crumbled bacon, sliced green onions, and a dash of paprika.
12. Serve immediately and enjoy!

Nutrition Facts (per serving):

• Calories: 266
• Total Fat: 15g (20% DV)
• Saturated Fat: 4g (21% DV)
• Cholesterol: 18mg (6% DV)
• Sodium: 266mg (12% DV)
• Total Carbohydrate: 26g (9% DV)
• Dietary Fiber: 3g (10% DV)
• Total Sugars: 2g
• Protein: 7g (14% DV)
• Vitamin C: 12mg (13% DV)
• Calcium: 69mg (5% DV)
• Iron: 2mg (8% DV)
• Potassium: 683mg (15% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Loaded Smashed Potato Salad

Loaded smashed potato salad is a modern twist on the classic potato salad, combining the creamy comfort of boiled potatoes with the crispy texture of roasted, smashed potatoes. Its roots trace back to traditional American potato dishes, especially the beloved loaded baked potato, which has been a staple in American cuisine since the mid-20th century. By smashing the potatoes before roasting, home cooks found a way to enhance both flavor and texture, creating a dish that is simultaneously hearty and visually appealing. Over the years, this salad has evolved into a versatile side dish served at barbecues, family gatherings, and holiday tables.

Regional Characteristics

This recipe reflects regional variations found primarily in the United States. In the Midwest, loaded smashed potato salad often emphasizes rich cheese blends and crisp bacon for a comfort-food experience. In Southern regions, the addition of tangy dressings, like sour cream mixed with vinegar, sugar, and garlic, adds a subtle zing that complements grilled meats. Coastal areas may incorporate fresh herbs or lighter toppings to balance the dishs richness. The adaptability of this recipe allows each region to showcase its own culinary traditions while keeping the dish familiar and comforting.

Differences from Similar Dishes

While traditional potato salad is typically boiled and chopped, often mixed with mayonnaise or mustard, the loaded smashed version distinguishes itself by texture and presentation. The potatoes are boiled, gently smashed, then roasted until golden and crispy, creating an appealing contrast between crunchy edges and creamy centers. Additionally, toppings like cheddar cheese, crumbled bacon, and green onions turn it into a layered, loaded dish that mirrors the flavors of a fully loaded baked potato. Unlike standard potato salad, it combines both a fresh topping and a roasted component, making it unique among potato-based side dishes.

Typical Serving Occasions

Loaded smashed potato salad is commonly served at casual gatherings, summer cookouts, and family-style dinners. It works well as a side dish for grilled meats, roasted poultry, or even as a standalone vegetarian-friendly option. The dish is also popular at potlucks because it holds up well at room temperature while maintaining its crisp texture. Many restaurants have adapted it into a gourmet side, adding specialty cheeses or artisanal bacon to elevate the classic flavors.

Interesting Facts

• The term smashed potato refers to the intentional breaking of boiled potatoes before roasting, which increases surface area and enhances crispiness.
• Cheese and bacon, common in this salad, are inspired by the loaded baked potato but provide a more shareable, bite-sized version.
• Using baby Dutch potatoes gives a uniform size and creamy interior, which is preferred for even roasting and presentation.
• This dish demonstrates a blend of culinary techniques: boiling for tenderness, smashing for texture, and roasting for flavor development.
• The balance of tangy, creamy, and savory toppings makes it a crowd-pleaser across generations, contributing to its rise in popularity over the last decade.

FAQ about Loaded Smashed Potato Salad Recipe

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