With the weather continuing to stay warm, heading outside for an al fresco lunch or picnic is the best way to enjoy the sun. Potato salads are a popular spring-summer dish, but one cook said it could be made even better if you change one thing to the potatoes.

Food content creator Chris Collins, better known as Don’t Go Bacon My Heart on TikTok, shared his take on a viral potato salad recipe. Instead of using boiled potatoes, to make it even more delicious, the potatoes should be crispy. In a recent video, Chris explained how roasting the potatoes and smashing them can add an extra dimension of texture to the dish.

He said: “I had no idea using crispy potatoes for this recipe would be so delicious, and it’s pretty easy too.”

Chris described the salad as “glorious”. He dolled the dish up with his choice of flavours, but explained the dish is completely customisable.

Chris’s video has already been viewed over a massive 1.2 million times, receiving 45,600 likes and 124 comments. Ruby suggested: “You need to add caramelised onions, make them yourself, take your time, medium low heat, sprinkle of salt, dash of red wine vinegar - delectable.”

Samia commented, “Oh that looks delicious! Saved to make,” while Enrique said, “Wow that looks incredibly delicious..”

Sunday agreed: “That's a smashed potato salad and it looks yummy.I'm gonna make it.”

Jessica agreed: “My goodness this looks incredible.”

To take your potato salad to the next level, this is what you’ll need for Chris’ recipe.

Crispy Smashed Potato Salad

Ingredients

• 1kg / 2lb baby potatoes
• Two tbsp olive oil
• 1/2 tsp salt, plus more as needed
• Black pepper
• 200g / 7oz streaky bacon
• 180g / 3/4 cup full-fat mayo
• 60g / 1/4 cup full-fat sour cream
• Two-three tbsp gherkins/pickles, finely diced
• Two tbsp fresh parsley, finely diced, plus more to garnish if desired
• Two tbsp fresh chives, finely diced
• One tbsp lemon juice
• One tsp Dijon mustard
• One large stalk of celery, finely diced
• 1/2 small red onion, finely diced
• 1/2 tsp sugar
• 1/4 tsp each: salt, white Pepper, or to taste

Method

Preheat the oven to 200C/400F. Cook the bacon using your preferred method to your desired texture. Chop just before needed.

Halve the potatoes and toss them on a very large greaseproof baking tray with two tablespoons of oil, half a teaspoon of salt and a good pinch of black pepper. Flip them all over so they're cut side down (use two trays if you need to).

Roast them for 15 to 20 minutes, or until they turn golden, a little crispy and are soft enough to smash. Use a potato masher or other suitable utensil to press down on the potato and smash them to even thickness (the thinner they are the crispier they'll be; just make sure they don't break apart).

Drizzle with a little more oil if they're looking dry. Season with a pinch more salt.

Place them back in the oven for another 20 to 30 minutes until the potatoes are deep golden and crispy. Timings will be dependent on how big the potatoes are, so just be vigilant and use your best judgment.

If you notice the ones around the outside charring a little too quickly, just remove them if needed. The potatoes will crisp a little more as they cool.

Meanwhile, in a large mixing bowl combine all of the remaining ingredients (bar the bacon). Once everything is evenly distributed, toss through the potatoes and bacon, then serve up with extra parsley if desired. Serve and enjoy.