Smashed Potato Salad

(from largomason’s recipe box)

To achieve the perfect smashed texture for this Southern potato salad, we cooked soft-skinned Yukon Gold potato chunks until just tender; then we coarsely mashed a portion of the potatoes before combining them with the remaining pieces. Adding a splash of vinegar to the potatoes while they were still hot added deep flavor. The mayonnaise-based dressing got its tangy punch from yellow mustard and cayenne pepper. To round out the salad, we added chopped hard-cooked eggs, celery, and onion. Chopped sweet pickles added unexpected sweetness and crunch.



  • 3 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
  • Salt and pepper
  • 2 tablespoons distilled white vinegar
  • 1 cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1/4 teaspoon cayenne pepper
  • 3 hard-cooked large eggs, chopped
  • 3 scallions, sliced thin
  • 1/2 cup chopped sweet pickles
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion


  1. Combine potatoes, 8 cups water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at vigorous simmer until potatoes are tender, 14 to 17 minutes.

  2. Drain potatoes in colander. Transfer 3 cups potatoes to large bowl, add 1 tablespoon vinegar, and coarsely mash with potato masher. Transfer remaining potatoes to rimmed baking sheet, drizzle with remaining 1 tablespoon vinegar, and toss gently to combine. Let cool completely, about 15 minutes.

  3. Whisk mayonnaise, ½ cup water, mustard, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together in bowl. Stir mayonnaise mixture into mashed potatoes. Fold in eggs, scallions, pickles, celery, onion, and remaining potatoes until combined. (Mixture will be lumpy.)

  4. Cover and refrigerate until fully chilled, about 2 hours. Season with salt and pepper to taste. Serve.

Email to a friend | Print this recipe | Back