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Crispy smashed potatoes topped with ground beef, cheese sauce, lettuce, and pickles on a dark plate.

Cripy Big Mac Loaded Smashed Potato Salad

This is the kind of “salad” that clearly stopped pretending to be healthy five minutes ago. Crispy smashed potatoes, seasoned ground beef, cheddar, pickles, lettuce, and a creamy burger-style sauce turn this into a loud, messy, extremely trustworthy dinner situation.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 1/2 pounds baby potatoes
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle relish
  • 1 teaspoon white vinegar
  • 1/4 teaspoon paprika
  • 8 ounces ground beef
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped dill pickles
  • 1 cup shredded iceberg lettuce

Instructions

  • Boil the Potatoes: Add the baby potatoes to a large pot of salted water and boil until fork-tender, about 15 to 20 minutes. Drain them well and let them cool for a few minutes so they are easier to handle.
    1 1/2 pounds baby potatoes
  • Smash the Potatoes: Place the potatoes on a parchment-lined sheet pan. Use the bottom of a drinking glass or a potato masher to gently smash each one until flattened but still mostly holding together.
    Smashed potatoes seasoned with salt on a parchment-lined baking sheet, ready for roasting.
  • Roast Until Crispy: Drizzle the smashed potatoes with olive oil and season with the salt and black pepper. Roast at 425°F for 20 to 25 minutes, or until the potatoes are golden brown and crispy around the edges.
    1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
    Golden, crispy smashed potatoes seasoned with herbs in a parchment-lined air fryer basket.
  • Make the Sauce: In a small bowl, stir together the mayonnaise, ketchup, yellow mustard, pickle relish, white vinegar, and paprika until smooth and creamy.
    2/3 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon pickle relish, 1 teaspoon white vinegar, 1/4 teaspoon paprika
    Creamy orange sauce being stirred with a spoon in a ceramic bowl on marble.
  • Cook the Beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until browned and fully cooked, about 6 to 8 minutes. Season with the garlic powder, onion powder, kosher salt, and black pepper.
    8 ounces ground beef, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Assemble the Base: Arrange the crispy smashed potatoes on a serving platter or in a shallow bowl. Spoon the hot ground beef evenly over the potatoes
    Cooked ground beef spooned onto crispy smashed potatoes on a dark artisan plate.
  • Add the Toppings: Sprinkle the shredded cheddar cheese over the hot beef so it softens slightly. Scatter the chopped dill pickles and shredded iceberg lettuce over the top.
    1/2 cup shredded cheddar cheese, 1/2 cup chopped dill pickles, 1 cup shredded iceberg lettuce
  • Finish with Sauce: Drizzle the burger sauce over everything and serve right away while the potatoes are still crisp.