Ingredients:

  • 2 lbs (900g) baby potatoes, such as Yukon Gold or fingerling
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1/4 tsp garlic powder (optional)
  • 1/4 tsp onion powder (optional)
  • ½ cup (120ml) sour cream (full-fat is best!)
  • ¼ cup (60ml) plain Greek yogurt
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tablespoons (30ml) finely chopped fresh chives
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • ½ cup (50g) crispy bacon, cooked and crumbled
  • ¼ cup (25g) finely chopped celery
  • 1/4 cup pickled onion or red onion, finely diced (optional)

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender (about 15-20 minutes). Drain well.
  2. Preheat oven to 400°F (200°C). Place drained potatoes on a baking sheet lined with parchment paper. Using a potato masher (or the bottom of a glass), gently smash each potato to about ½-inch thickness.
  3. Drizzle the smashed potatoes with olive oil, season with salt, pepper, garlic powder and onion powder. Roast for 20-25 minutes, or until golden brown and crispy around the edges, flipping halfway through.
  4. While the potatoes are roasting, whisk together sour cream, Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, minced garlic, salt, pepper, chives, and parsley in a large bowl.
  5. Gently fold the roasted potatoes into the dressing, being careful not to break them apart too much.
  6. Sprinkle with crumbled bacon and chopped celery. Garnish with pickled onion or red onion, if using.
  7. Serve immediately or chill for later (the potatoes will lose some of their crispness as they sit).