The All-American Side Dish You Didn’t Know You Needed
When it comes to Fourth of July cookouts, potato salad is as essential as fireworks and flag cakes. But let’s be real—most potato salads are cold, gloopy, and forgettable. This year, it’s time to smash the old rules.
Introducing: Crispy Smashed Potato Salad with Chopped Berryhill Bacon — warm, crispy, bacony, and absolutely delicious. Think crispy-on-the-outside, creamy-on-the-inside potatoes tossed with tangy mustard vinaigrette, fresh herbs, and loads of chopped Berryhill Bacon.
Best part? It holds up like a champ on a picnic table and steals the show at any BBQ.
CRISPY SMASHED POTATO SALAD WITH CHOPPED BERRYHILL BACON
Serves: 6-8
Prep Time: 15 mins
Cook Time: 40 mins
Ingredients:
2 lbs baby Yukon gold or red potatoes
2 tbsp olive oil
Kosher salt & freshly ground pepper
6 strips Berryhill Bacon
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives or green onion
Optional: 1 tbsp chopped dill or tarragon for extra herby punch
Dressing:
2 tbsp Dijon mustard
1 tbsp whole grain mustard (optional but awesome)
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 small garlic clove, finely grated or minced
1/3 cup olive oil
Salt & pepper to taste
Directions:
-Boil the Potatoes:
Place potatoes in a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let them steam dry in the colander for 5 minutes.
-Smash & Roast:
Preheat oven to 450°F. Line a baking sheet with parchment. Place potatoes on the sheet and gently “smash” each one with the bottom of a cup or small pan until about ½ inch thick. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes, flipping once, until deeply golden and crispy.
-Have a Snack:
Enjoy a strip of Berryhill Bacon while your potatoes cook.
-Make the Dressing:
Whisk together both mustards, vinegar, lemon juice, garlic, and a pinch of salt and pepper. Slowly whisk in the olive oil until emulsified. Taste and adjust.
-Assemble the Salad:
While the potatoes are still warm, transfer them to a large bowl or platter. Drizzle with dressing and gently toss to coat. Fold in chopped Berryhill Bacon, herbs, and extra dressing if desired.
-Serve Warm or Room Temp:
Garnish with extra herbs and a final sprinkle of bacon, if you managed not to snack on all of it. Serve warm or at room temp.