Smashed Potato Salad

READY IN: 35mins
Recipe by Kittencalrecipezazz

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.

Top Review by spiritussancto

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

Ingredients Nutrition


  1. Cube the potatoes, then place in a large pot; cover with water and 1 tablespoons salt.
  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. Using a fork slightly and coarsly mash the hot potatoes leaving large lumps/chunks in the mixture (do not mash till smooth).
  4. Mix in butter until melted, then add in onion, celery and sweet pickles; mix to combine.
  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. Season with seasoned salt (or white salt) and black pepper to taste.
  7. Mix in grated cheddar cheese (if using).
  8. Serve warm or room temperature.

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