Smashed Potato Salad

Step 1

Preheat the oven to 450 degrees F.

Step 2

Add the potatoes and a large pinch of salt to a saucepan, then cover with water by an inch. Place over medium-high heat and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain the potatoes and set aside.

Step 3

Grease two sheet pans with 2 tablespoons butter, then set the potatoes on them. Using the bottom of a glass, squash the potatoes into rough circular shapes, making them as thin as possible with craggy edges. Brush the tops with the remaining 2 tablespoons butter, then sprinkle over 1 teaspoon salt and 1 teaspoon black pepper. Bake the potatoes until they are a deep golden color and crispy, 25 to 28 minutes. Remove and let sit while you make the dressing.

Step 4

Combine the mayonnaise, sour cream, dill, parsley, chives and garlic in a large bowl. Season with a pinch of salt and pepper. Add the potatoes, half the bacon and half the chopped peppers. Toss to coat. Transfer to a serving bowl and garnish with the remaining bacon, peppers, dill and chives.