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Elevate Your Potato Salad with a Crispy Twist: Viral Recipe Sensation
As warmer temperatures persist, outdoor dining and picnics are increasingly popular. Potato salad remains a quintessential spring and summer side dish, and one culinary innovator suggests a simple yet transformative adjustment to the traditional recipe: incorporating crispy potatoes for enhanced flavor and texture. This
TikTok Chef Recommends Roasting for Superior Potato Salad
Chris Collins, known online as Don’t Go Bacon My Heart, a food content creator on TikTok, recently showcased his rendition of a rapidly circulating potato salad recipe. Collins advocates for roasted and smashed potatoes instead of the conventional boiled preparation, asserting that this technique markedly improves the dish. In a widely viewed video, he demonstrated how roasting potatoes to achieve crispiness adds a delightful textural dimension to the classic
“I was genuinely surprised by how much more delicious
Recipe Garnering Widespread Online Acclaim
Collins’s tutorial video has resonated widely, amassing over 1.2 million views and thousands of positive reactions, indicating considerable interest in this innovative approach to potato salad. Online commentators have lauded the recipe, with many expressing eagerness to try it themselves and suggesting further customizations, such as adding caramelized onions for a richer flavor profile.
Crispy Smashed Potato Salad Recipe: Ingredients & Instructions
Ingredients:
- 1kg baby potatoes
- Two tbsp olive oil
- 1/2 tsp salt, plus additional to taste
- Freshly ground black pepper
- 200g streaky bacon
- 180g full-fat mayonnaise
- 60g full-fat sour cream
- Two to three tbsp gherkins or pickles, finely diced
- Two tbsp fresh parsley, finely diced, plus extra for garnish
- Two tbsp fresh chives, finely diced
- One tbsp lemon juice
- One tsp Dijon mustard
- One large celery stalk, finely diced
- 1/2 small red onion, finely diced
- 1/2 tsp sugar
- 1/4 tsp salt, white pepper, or adjust to taste
Instructions:
Step 1: Prepare & Roast Potatoes
Begin by preheating your oven to 200C. Cook bacon to your preferred crispness using your chosen method. Chop bacon into small pieces and set aside.
Halve the baby potatoes and place them on a large baking sheet lined with parchment paper. Toss potatoes with two tablespoons of olive oil, half a teaspoon of salt, and a generous pinch of black pepper, ensuring they are evenly coated. Arrange potatoes cut-side down in a single layer (use two baking sheets if necessary).
Roast for 15 to 20 minutes, or until potatoes are lightly browned, slightly crispy, and tender enough to smash easily.
Step 2: Smash and Crisp Potatoes
Remove the baking sheet from the oven. Use a potato masher or a similar utensil to gently press down on each potato, smashing them to a relatively even thickness. For extra crispiness, smash them thinner, but avoid breaking them apart entirely.
Drizzle the smashed potatoes with a little more olive oil if they appear dry, and season with an additional pinch of salt.
Return the baking sheet to the oven and continue roasting for another 20 to 30 minutes, until the potatoes are deeply golden and thoroughly crispy. Cooking times may vary depending on potato size, so monitor them closely.
If some potatoes near the edges start to char too quickly, remove them as needed. Remember that the potatoes will crisp up further as they cool.
Step 3: Assemble the Salad
While the potatoes are roasting, prepare the dressing. In a large mixing bowl, combine mayonnaise, sour cream, diced gherkins/pickles, parsley, chives, lemon juice, Dijon mustard, celery, red onion, sugar, salt, and white pepper. Mix until all ingredients are well combined and evenly distributed.
Step 4: Combine and Serve
Once the roasted potatoes are sufficiently cooled, gently fold them into the dressing along with the cooked bacon. Ensure the potatoes and bacon are evenly coated with the dressing.
Garnish with extra fresh parsley, if desired. Serve your