Smashed Potato Salad with Bacon & Pickle-Dill Dressing

This smashed potato salad takes crispy potatoes to a whole new level, adding that irresistible layer of texture everyone loves. Tossed in a light, fresh dressing made from creamy Greek yogurt, mayo, Dijon mustard, pickle, and fresh dill, it’s bright, tangy, and bursting with flavour.

Topped with smoky crispy bacon, green onions, and fresh parsley, this side dish is a perfect match for anything you’re grilling and a fun, flavourful addition to your summer BBQ spread.

Prep Time: 15 minutes
Cook Time: 35 hours
Serves: 4-6

Ingredients:

For the Potato Salad:

• 2 lbs (900g) small nugget potatoes, washed

• Olive oil, for drizzling

• Salt & pepper, to taste

• 6 slices of Central Park Farms bacon

• 2 green onions, finely sliced

• 2–3 tbsp chopped fresh parsley

For the Dressing:

• ¼ cup mayonnaise

• ⅓ cup Greek yogurt

• 1 tbsp grainy Dijon mustard

• 1 dill pickle, finely chopped

• 2 tsp pickle juice

• 1 garlic clove, finely grated or minced

• 2 tbsp chopped fresh dill (add more if you would like)

• Salt & pepper, to taste

Instructions:

1. Place nugget potatoes in a large pot of salted water. Bring to a boil and simmer for about 15–20 minutes, or until fork-tender. Drain and let cool slightly.

2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

3. Place potatoes on the sheet, and gently smash each one with the bottom of a glass or measuring cup.

4. Drizzle with olive oil and season with salt and pepper.

5. Roast for 25–30 minutes, flipping once halfway, until golden and crispy on the edges.

6. While the potatoes roast, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then roughly chop.

7. Make the Dressing: In a small bowl, mix together mayonnaise, Greek yogurt, Dijon mustard, chopped pickle, pickle juice, garlic, fresh dill, and a pinch of salt and pepper. Adjust seasoning to taste.

8. Assemble the Salad:

• Transfer the warm, crispy smashed potatoes to a large serving dish or bowl.

• Drizzle with the dressing while the potatoes are still warm so they absorb the flavors.

• Scatter chopped bacon over top, then sprinkle with green onion and fresh parsley.

9. Serve warm, room temp, or lightly chilled. It's delicious all ways!

Tips & Tricks

• Want a tangier flavor? Add an extra splash of pickle juice or splash of apple cider vinegar. 

• You can prep the dressing and boil the potatoes a day ahead.