Smashed Potato Salad


3 lbs Idaho russet potatoes (don’t peel or slice)
salt to taste
3 large eggs, hard-boiled
½ cup mayonnaise
2 Tbs spicy brown mustard
1 Tbs granulated sugar
1 Tbs cider vinegar
½ tsp ground black pepper
½ tsp paprika
1/3 cup finely chopped sweet pickles
1/3 cup minced scallions
1/3 cup finely chopped fresh parsley
2 Tbs chopped roasted red bell peppers
2 tsp salt

1. Place potatoes in large pot with enough cold water to cover generously and a large pinch of salt. Bring to a boil, then lower heat slightly to prevent boiling over, and partially cover. Cook until tender (35-40 min. for medium potatoes, or 45-55 min. for larger ones). Drain and let cool to room temperature.

2. Peel and finely chop eggs in a large bowl. Mash slightly with a fork. Stir in remaining ingredients. Cover and chill until needed.

3. Peel potatoes, cut into chunks, and put in a large bowl. Smash with fork or potato masher to a texture somewhere between mashed and chunky. Pour the dressing over the potatoes and stir until evenly combined. Cover and chill overnight.

Servings: 12

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GREAT potato salad. Very simple to make. Slightly sweet if you like that sort of salad.
-San Diego, CA

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