Did you know you can use Boursin to make a creamy dressing instead of mayo? I feel like that’s all I have to say here….so you’re welcome.
Boursin & Bacon Smashed Potato Salad
Ingredients
- 2 lbs baby yellow or peewee potatoes
- 6 strips bacon
- 1 package 5.2 oz Boursin Garlic & Chive cheese
- 2 tbsp white wine vinegar
- 1/3 cup olive oil plus extra for roasting
- Salt and pepper to taste
- 2 stalks celery finely chopped
- 1 small or medium shallot finely chopped
- 2 tbsp fresh dill chopped
- 3 scallions chopped
Directions
Method 1: Boiling Potatoes
- Rinse the baby yellow potatoes.
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for about 10-15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly.
Method 2: Microwaving Potatoes
- Rinse the baby yellow potatoes. Prick with a fork on all sides (maybe 2-3 times per potato)
- Place the potatoes in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap.
- Microwave on high for 8-10 minutes, or until the potatoes are tender, stopping to stir halfway through the cooking time.
- Let the potatoes cool slightly.
For the potato salad:
- Preheat the oven to 450°F (220°C).
- On a baking sheet, gently smash the cooked potatoes with the bottom of a glass or a potato masher, leaving them mostly intact.
- Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper.
- Arrange the bacon strips around the potatoes on the same baking sheet.
- Roast in the preheated oven for 20 minutes, or until the potatoes are golden and crispy and the bacon is cooked through and crispy. Check halfway through cooking to see if the bacon is done before the potatoes (mine were done at the same time but every oven is different!)
- Once done, transfer the bacon to a paper towel-lined plate to drain and cool.
- While everything is roasting, prep the ingredients and make the dressing. In a small bowl, whisk together the Boursin Garlic & Chive cheese, white wine vinegar, and 1/4 cup of olive oil until smooth and well combined.
- Season the dressing with salt and pepper to taste. Feel free to add more oil or vinegar for consistency / flavor. If you notice its too thick, feel free to add a splash of water or milk to thin it out a bit. I had no issues but wanted to let you know that is an option!
- In a large bowl, combine the dressing, roasted smashed potatoes, bacon crumbles, chopped celery, chopped shallot, chopped dill, and chopped scallions. Adjust seasoning if needed.
To make the smashed potatoes you can either boil or microwave. Both instructions below!
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