Loaded Smashed Potato Salad

1. 1

   Gather all the ingredients. Line a rimmed baking sheet with foil and drizzle it with 2 tablespoons olive oil.

2. 2

   Place the potatoes in a 3-quart saucepan and add enough water to cover them by 2 inches. Bring to a boil over high heat; reduce the heat to medium. Simmer until tender, 12 to 15 minutes. Drain well and arrange the potatoes in an even layer on the prepared baking sheet.

3. 3

   Preheat the oven to 425 degrees F (220 degrees C).

4. 4

   Using the bottom of a measuring cup or drinking glass, press each potato to 1/4- to 1/2-inch thickness, being careful not to break them apart completely. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon pepper and salt.

5. 5

   Roast the potatoes until they begin to crisp on the bottoms, 25 to 30 minutes.

6. 6

   Meanwhile, whisk together the sour cream, remaining 1 tablespoon olive oil, garlic, vinegar, sugar, and the remaining 1/4 teaspoon pepper.

7. 7

   Turn the potatoes and continue roasting until the bottoms are crispy, about 15 minutes more.

8. 8

   Spoon half of the sour cream mixture onto the center of a serving platter and spread it into an even layer. Top with the crisp smashed potatoes, piling them up. Evenly spoon the remaining sour cream mixture over the potatoes and finish with cheese, bacon, green onions, and a sprinkle of paprika.

• Calories 252.91 kcal Moderate
• Protein 5.09 g Moderate
• Carbs 28.9 g Moderate
• Total Fat 13.02 g Moderate
• Saturated Fat 4.0 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 14.7 mg Low Source
• Sodium 65.44 mg Low Source
• Fiber 2.05 g Low Source
• Sugar 1.47 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 239.21 mg Moderate
• Iron 1.01 mg Low Source
• Potassium 514.56 mg Moderate
• Vitamin A 0.29 mcg_rae Low Source
• Vitamin C 37.7 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅