• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Smashed Potato Salad

  • Recipe Submitted by on

Category: Salads, Potatoes

 Ingredients List

  • 3 lb Russet potatoes
  • Salt
  • 3 lg Eggs -- hard-cooked
  • 1/2 c Mayonnaise
  • 2 tb Spicy brown mustard
  • 1 tb Sugar
  • 1 tb Cider vinegar
  • 1/2 ts Black pepper
  • 1/2 ts Paprika
  • 1/3 c Sweet pickle relish
  • 1/3 c Scallion -- minced
  • 1/3 c Fresh parsley -- finely
  • Chopped
  • 2 tb Roasted red peppers --
  • (optional)


Put potatoes in large pot and add enough cold water to cover generously.
Add a big pinch salt. Place over high heat, partly cover, and bring to a
boil. Lower heat slightly to prevent boil-over and boil vigorously until
tender when pierced with a fork, 35-40 min. for med. potatoes. Drain and
let cool to room temperature.

Peel and finely chop eggs into a bowl. Mash slightly with a fork. Stir in
mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions,
parsley, bell pepper, and 2 tsp. salt. Cover and chill until needed.

Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork
or potato masher to a texture somewhere between mashed and chunky. Pour
dressing over potatoes and stir until evenly blended. Cover and chill for
several hours or overnight.

To serve, turn out onto a platter or serving bowl. Sprinkle lightly with
additional paprika and garnish with parsley sprigs. Serve cold.

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