For an extra layer of flavor, try adding a pinch of red pepper flakes to the dressing. If you don't have dill pickles on hand, sweet pickle relish can be used as a substitute. Crispy bacon is great, but crumbled pancetta also works well! Adjust honey amount to your taste and liking.
Honey Mustard Crispy Smashed Potato Salad
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS12
Elevate your potato salad game with this delightful rendition! Tender baby potatoes are transformed into crispy, golden delights, then generously coated in a luscious honey mustard dressing. The perfect balance of textures and flavors makes this an unforgettable side dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol6 mg
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Fiber4 g
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Protein6 g
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Saturated Fat2 g
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Sodium834 mg
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Sugar7 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBoil the Potatoes: Place potatoes in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to medium-high and cook until fork-tender (approximately 12-15 minutes). Drain thoroughly.
02
StepPreheat the Oven: Set your oven to 425 degrees F (220 degrees C).
03
StepSmash and Season: Line a rimmed baking sheet with parchment paper or foil and coat with 1 tablespoon of olive oil. Arrange the drained potatoes in a single layer on the prepared sheet. Using a heavy-bottomed jar or glass, gently smash each potato to about 1/2-inch thickness, being careful not to completely break them apart. Drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with the remaining 1 teaspoon of salt and pepper.
04
StepRoast to Perfection: Roast the smashed potatoes in the preheated oven, flipping halfway through, until they are beautifully crispy and golden brown (about 40-50 minutes).
05
StepPrepare the Honey Mustard Dressing: While the potatoes are roasting, whisk together the honey, whole grain mustard, yellow mustard, mayonnaise, and apple cider vinegar in a large bowl until smooth and well combined.
06
StepCombine and Serve: Once the potatoes are roasted and crispy, gently toss them in the honey mustard dressing until evenly coated. Season to taste with additional salt and pepper, if needed. Stir in the chopped dill pickle, green onion, celery, and bacon. Serve immediately for the best texture and flavor.
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RECIPE REVIEWS
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Marianne Hills
Jun 15, 2025I love the addition of bacon and dill pickle! It adds so much to the overall taste.
Emily Schinner
Jun 12, 2025This recipe is fantastic! The potatoes were perfectly crispy, and the honey mustard dressing was the perfect balance of sweet and tangy.
Raphael Spinka
Jun 9, 2025I substituted the mayonnaise with Greek yogurt for a lighter version, and it still tasted amazing!
Lon Ferryhackett
Jun 8, 2025Easy to follow instructions and a delicious result. Will definitely make this again!
Dianna Hudson
Jun 3, 2025I made this for a potluck, and it was a huge hit! Everyone raved about the flavor and texture.