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    You are in: Home / Recipes / Smashed Potato Salad Recipe
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    Smashed Potato Salad

    Smashed Potato Salad. Photo by Sharon123

    1/1 Photo of Smashed Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    Kittencalskitchen's Note:

    This is good either warm or at room temperature :) Yukon Gold potatoes can used in place of the red, or use half each, the cheddar cheese is only optional, prep time includes boiling potatoes.

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    Units: US | Metric


    1. 1
      Cube the potatoes, then place in a large pot; cover with water and 1 tablespoons salt.
    2. 2
      Bring to a boil and cook until just fork tender (cooking time will vary depending on the size of the potatoes) drain then place in a large bowl.
    3. 3
      Using a fork slightly and coarsly mash the hot potatoes leaving large lumps/chunks in the mixture (do not mash till smooth).
    4. 4
      Mix in butter until melted, then add in onion, celery and sweet pickles; mix to combine.
    5. 5
      In a small bowl whisk together mayonnaise, sour cream and mustard; add to the potato mixture and toss to combine; add to the potato mixture and mix until well combined.
    6. 6
      Season with seasoned salt (or white salt) and black pepper to taste.
    7. 7
      Mix in grated cheddar cheese (if using).
    8. 8
      Serve warm or room temperature.

    Ratings & Reviews:

    • on August 10, 2009


      i found this rather bland. made as a 1/2 recipe with 6 big Yukon potatoes so maybe that was why. the base dressing was good and much lower fat then just mayo. i ended up adding about 1tsp more garlic powder, double the onion, although i tossed in with the potatoes for the last min or two of cooking time to blanch, 3 stalks celery, about 1/3 cup sweet relish in place of the chopped pickles, about 1/4-1/2 tsp chipotle pepper, 1 tsp normal salt, 1 tsp onion salt, and about 1/2 Tbs dill. i think in future i might try adding some mildly sauted mushrooms or try dijon mustard instead of normal. in general i find this a good base but it needs more texture and flavor. also makes a huge amount even with half recipe

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    • on July 23, 2008


      Made this tonight - we really liked it. I cut the recipe in half and it was more than enough for 6 of us. I might cut back on the mustard just a little next time (my opinion), although my hubby didn't seem to think it was too much. We ate it at room temperature - I bet this would be good cold as well. I'll be trying that tomorrow. Thanks for a different spin on potato salad!

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    • on August 08, 2007


      Delicious salad that my DH and I ate warm. Can't wait to try it cold! Thanks!

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    Nutritional Facts for Smashed Potato Salad

    Serving Size: 1 (384 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 491.6
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 7.2 g
    Cholesterol 28.7 mg
    Sodium 352.4 mg
    Total Carbohydrate 76.7 g
    Dietary Fiber 7.8 g
    Sugars 7.1 g
    Protein 9.3 g

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