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Smashed Potato Salad

Smashed Potato Salad created by Sharon123

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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Cube the potatoes, then place in a large pot; cover with water and 1 tablespoons salt.
  • 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.
  • Using a fork slightly and coarsly mash the hot potatoes leaving large lumps/chunks in the mixture (do not mash till smooth).
  • Mix in butter until melted, then add in onion, celery and sweet pickles; mix to combine.
  • 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.
  • Season with seasoned salt (or white salt) and black pepper to taste.
  • Mix in grated cheddar cheese (if using).
  • Serve warm or room temperature.
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"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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  1. 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
    Reply
  2. BeIIa
    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!
    Reply
  3. Sharon123
    Smashed Potato Salad Created by Sharon123
    Reply
  4. Sharon123
    Delicious salad that my DH and I ate warm. Can't wait to try it cold! Thanks!
    Reply
  5. 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.
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