Smashed potato salad with bacon and herbs.

I’m not a potato salad person. At least, not in the traditional potato-and-mayo-and-eggs-and-relish kind of potato salad person. The very few potato salad recipes I do make tend toward the lighter side, with Greek yogurt or sour cream pitching in for some of the mayo and fresh herbs instead of pickle relish.

I love this easy potato salad recipe (and not just because it contains bacon … well, maybe because it contains bacon). It fits my fickle potato salad criteria.

This began as a recipe in Martha Stewart’s “Everyday Food,” but I’ve made it often and have adapted it to fit my own preferences. Smashing the spuds slightly adds a luxurious texture that sends this slightly in a mashed potato direction.

This bacony potato salad is perfect alongside a grilled steak or a pile of fried chicken. Use fresh local potatoes if you can find them — the lovely spring new potatoes in the photo came from Farm Beach Bethel, and they’re nicely starchy and sweet. I think new or russet potatoes work better than Yukon Golds in this, because the latter can get a bit gummy.

If you’re like me, you’ll be enjoying this at backyard barbecues all summer long!

×

smashed potato salad with bacon and fresh herbs

makes 6 side dish servings

2 pounds new potatoes, scrubbed but not peeled, cut into 1-inch chunks
4 slices bacon, cooked and crumbled
3/4 cup low-fat sour cream or Greek yogurt
1/4 cup mayonnaise made with olive oil
1/2 cup minced fresh herbs (chives, parsley, savory)
Salt and freshly ground pepper

In a large bowl, whisk together the sour cream and mayo. In a large saucepan, add the potatoes and water to cover; add enough kosher salt to make the water taste salty. Bring the water to a boil, then reduce heat and simmer until the potatoes are tender, about 12–15 minutes. (Check the potatoes after about 10 minutes to be sure they don't completely fall apart.) Drain the potatoes and add them, still warm, to the bowl with the sour cream and mayo. Use a wooden spoon to smash some of the potatoes, leaving others chunky. Gently fold in the cooked bacon and fresh herbs. Season to taste with salt and a generous grind of pepper. Serve at room temperature. (Note: The salad will keep for several days in the refrigerator; add a bit of milk if it gets a bit stiff.)

www.Writes4Food.com

Close Print