Why You’ll Love This Recipe

Smashed Potato Salad is the ultimate comfort food with a modern twist. The potatoes are slightly smashed, so they absorb the creamy dressing while maintaining their texture. The combination of crunchy vegetables, fresh herbs, and a tangy, creamy dressing elevates the flavors, creating a salad that’s rich yet refreshing. It’s perfect for summer but can be enjoyed year-round as a side dish for any occasion. Whether you’re serving it at a cookout or pairing it with a weeknight dinner, this potato salad is guaranteed to be a hit!

Ingredients

2 lbs baby potatoes (or any small potatoes like Yukon Gold or red potatoes)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar (or white vinegar)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped (optional)
2 hard-boiled eggs, chopped (optional)
1/4 cup crispy bacon bits (optional, for extra flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Potatoes:

Wash the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water.
Bring the water to a boil, then reduce to a simmer. Cook the potatoes for about 15-20 minutes or until tender when pierced with a fork.
Drain the potatoes and let them cool slightly, then transfer them to a large mixing bowl.

2. Smash the Potatoes:

Once the potatoes are cool enough to handle, use the back of a spoon or a potato masher to gently smash the potatoes. Smash them just enough to break them up, but leave some chunks for texture.
If you prefer a creamier texture, you can smash the potatoes more, but be careful not to make them too mushy.

3. Make the Dressing:

In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until the dressing is smooth and well combined.

4. Assemble the Salad:

Add the chopped celery, red onion, and parsley (if using) to the smashed potatoes. If you’re adding hard-boiled eggs or bacon, fold them in as well.
Pour the dressing over the potatoes and gently toss to combine, making sure all the potatoes are coated evenly.

5. Chill the Salad:

Cover the salad and refrigerate it for at least 30 minutes before serving. Chilling the salad allows the flavors to meld and gives it a cool, refreshing taste.

6. Serve:

Before serving, taste the salad and adjust the seasoning with additional salt and pepper if needed.
Garnish with extra parsley or a sprinkle of crispy bacon bits for added texture and flavor.

Servings and Timing

Servings: 6-8 servings
Prep time: 10 minutes
Cook time: 20 minutes
Chill time: 30 minutes
Total time: 1 hour

Variations

Add Cheese: Stir in shredded cheese (cheddar or mozzarella) or crumbled feta cheese for a cheesy twist.
Vegan Version: Substitute the mayonnaise with a vegan mayo alternative and skip the hard-boiled eggs and bacon for a completely plant-based version.
Herb Variations: Add fresh herbs like dill, chives, or tarragon for a fragrant flavor boost.
Make It Spicy: Add diced jalapeños or a pinch of cayenne pepper for a bit of heat.
Different Vegetables: Add diced bell peppers, pickles, or peas to the salad for added crunch and flavor.

Storage/Reheating

Storage: Store leftover smashed potato salad in an airtight container in the refrigerator for up to 3 days. The flavors get better as it sits, so it’s a great make-ahead dish.
Freezing: It’s not recommended to freeze potato salad, as the potatoes may become mushy and watery once thawed.
Reheating: This salad is typically served cold, so it doesn’t need to be reheated. Simply chill and serve!

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes! You can use any type of potato, but baby potatoes work best for their creamy texture and ease of cooking. If you use larger potatoes, just cut them into smaller chunks before boiling.

Can I make this salad ahead of time?

Absolutely! Smashed potato salad is a perfect make-ahead dish. Prepare it the day before and let it chill in the refrigerator overnight for the best flavor.

Can I make the dressing ahead of time?

Yes, you can prepare the dressing a day ahead of time and store it in the refrigerator. Just give it a good stir before using.

Can I add protein to this salad?

Yes! You can add grilled chicken, bacon, or even chickpeas for a protein-packed version of this salad. Just mix them in after adding the dressing.

How do I prevent the potatoes from getting too mushy?

Be sure to boil the potatoes until just tender, but not too soft. Also, when smashing them, use a gentle touch to maintain some texture and avoid over-mashing them.

Conclusion

Smashed Potato Salad is the perfect side dish for any occasion, whether you’re hosting a BBQ, picnic, or just enjoying a family meal at home. The combination of creamy potatoes, crunchy vegetables, and a flavorful dressing creates a dish that’s both comforting and refreshing. It’s easy to make, packed with flavor, and customizable to your taste. Whether you serve it as a side or make it a meal on its own, this Smashed Potato Salad is sure to be a crowd-pleaser!