5 from 1 vote
The Best Smashed Potato Salad
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

cook outs call for smashed potato salad for dinner!

Course: sides
Cuisine: American
Keyword: potato salad
Servings: 12 servings
Calories: 210 kcal
  • 3 pounds russet potatoes cut into uniform cubes
  • 4 tablespoons champagne vinegar
  • 3/4 cup good quality mayonnaise
  • 3 tablespoons dijon mustard
  • 3 hard cooked eggs peeled and chopped
  • 3 scallions green and white parts chopped
  • 1/4 cup chopped sweet pickles or cornichons
  • 2 tablespoons fresh chopped dill
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh ground pepper
  1. Add the potatoes to a large stock pot and fill with cold water until the potatoes are just covered. Add 2 tablespoons kosher salt to the water and bring to a boil over high heat. Turn the heat to low and simmer for 20 minutes or until the potatoes are cooked. Drain.
  2. Transfer the potatoes to a large bowl and sprinkle with the vinegar. Allow the potatoes to cool to room temperature.
  3. Using a potato masher or a fork, mash the potatoes until they break down to smaller bite sized pieces. Don't over mash. Add the mayonnaise, mustard, eggs, scallions, pickles, dill, parsley, salt and pepper to the bowl. Carefully fold all the ingredients until well blended.
  4. Cover and refrigerate for up to 48 hours. Serve sprinkled with additional dill, scallions and parsley if desired.
Nutrition Facts
The Best Smashed Potato Salad
Amount Per Serving (1 g)
Calories 210 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 52mg17%
Sodium 761mg33%
Potassium 512mg15%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 170IU3%
Vitamin C 7.9mg10%
Calcium 31mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.