This parmesan smashed potato salad is my favorite potato salad hands down and I love potato salads so that is saying something! It’s a little different than most potato salads, in that it can be served warm or cold. It has crispy caramelized smashed parmesan potatoes, roasted garlic and dill as the main flavors and it just makes your taste buds sing!
This potato salad also has the traditional flavors from mayonnaise, Dijon mustard with added green onions and parsley to keep it fresh. It’s just one of my favorite combos.
I made this dish and usually I will taste test a little and then save the rest for my family when they get home, but not this, I took the entire bowl, sat on a chair and ate it until I couldn’t eat anymore, while I watched the snow fall outside. It was completely wonderful and I’m considering a repeat of that today.
I use petite potatoes in this recipes, however any potato will work and I will go over that in the recipe below. The petite potatoes are just super easy to boil and then smash, but really any potato will work.
What you need to make this parmesan smashed potato salad:
Serves 4-6 (or one very hungry chef and a husband and family who gets the leftovers)
- 24 petite potatoes or ~ 5 cups worth of potatoes
- 1/4 cup olive oil
- 10 cloves garlic – peel, left whole but slightly smashed with a knife
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt – give or take, I sprinkle this on top and usually don’t measure, do what looks good to you
- 1/2 teaspoon black pepper – again I sprinkle this on top so do what looks good for your preference
- 1 teaspoon dried dill weed
- 1/3 cup bacon bits – the real bacon bits are preferred
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 green onions – diced
- 1/2 cup fresh parsley – optional
Instructions
- In a large pot, add potatoes, water and a pinch of salt and boil potatoes for roughly 20 minutes or until the potatoes can be pierced with a fork and are tender, then drain potatoes.
- Preheat oven to 400 F.
- On a parchment paper or silicone baking sheet lined cookie sheet, add olive oil and sprinkle with parmesan cheese and add smashed garlic cloves onto sheet.
- Cut each petite potato in half or if using larger potatoes, cut into bite sized pieces.
- Place then onto the parmesan cookie sheet then use the back of a cup and smash the potatoes so they are fairly flat.
- Sprinkle the top of the potatoes with salt, black pepper and dried dill. Add salt to your desire preference, I use roughly 1 teaspoon, but this can be adjusted.
- Bake for 25 minutes.
- Place warm smashed potatoes into a large bowl, add mayonnaise and mustard to the potatoes and mix together.
- Top with diced green onions and fresh parsley, enjoy warm or cold.
Here are a few other recipes you may also enjoy:
Dill Bacon and Potato Soup
Steak and Potato Stir Fry
Baked Potato Salad
Herbs De Provence Potato Wedges
Ranch Red Potatoes
Parmesan Smashed Potatoes Salad
Ingredients
- 24 petite potatoes ~ 5 cups worth of potatoes
- 1/4 cup olive oil
- 10 cloves garlic whole but slightly smashed with a knife
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt give or take, I sprinkle this on top and usually don't measure, do what looks good to you
- 1/2 teaspoon black pepper again I sprinkle this on top so do what looks good for your preference
- 1 teaspoon dried dill weed
- 1/3 cup bacon bits – the real bacon bits are preferred
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 green onions – diced
- 1/2 cup fresh parsley – optional
Instructions
- In a large pot, add potatoes, water and a pinch of salt and boil potatoes for roughly 20 minutes or until the potatoes can be pierced with a fork and are tender, then drain potatoes.
- Preheat oven to 400 F.
- On a parchment paper or silicone baking sheet lined cookie sheet, add olive oil and sprinkle with parmesan cheese and add smashed garlic cloves onto sheet.
- Cut each petite potato in half or if using larger potatoes, cut into bite sized pieces.
- Place then onto the parmesan cookie sheet then use the back of a cup and smash the potatoes so they are fairly flat.
- Sprinkle the top of the potatoes with salt, black pepper and dried dill. Add salt to your desire preference, I use roughly 1 teaspoon, but this can be adjusted.
- Bake for 25 minutes.
- Place warm smashed potatoes into a large bowl, add mayonnaise and mustard to the potatoes and mix together.
- Top with diced green onions and fresh parsley, enjoy warm or cold.