Smashed Potato Salad

Hey friend! Let me tell you about a potato salad that’s about to become your new favorite. This Smashed Potato Salad takes the humble red potato and turns it into something creamy, tangy, and utterly irresistible. Imagine tender, slightly smashed potatoes coated in a dreamy blend of mayo, Greek yogurt, mustard, and just the right touch of spice—every bite is bursting with flavor and texture. It’s fresh, comforting, and the kind of dish that makes people ask for seconds (or thirds!).

Perfect for family dinners, backyard cookouts, or even a picnic in the park, this salad is a guaranteed crowd-pleaser. So grab your apron, roll up your sleeves, and let’s make some magic happen in the kitchen!

Recipe Origin

This recipe is inspired by classic American potato salad, but with a modern twist. By smashing the potatoes instead of cubing them, you get extra creamy texture and more surface area for the dressing to cling to. The addition of Greek yogurt lightens it up while keeping it rich, and Tony Chachere’s More Spice adds a subtle kick that keeps each bite exciting.

Kitchen Tools You’ll Need

• Large pot for boiling potatoes
• Large mixing bowl
• Potato masher or fork
• Small bowl for dressing
• Spoon or spatula for mixing
• Measuring spoons

Having these ready will make the process smooth and stress-free, so you can focus on enjoying every step of making this creamy, tangy salad.

Why You’ll Love Smashed Potato Salad

This isn’t just any potato salad—it’s a recipe that brings flavor, texture, and fun to the table.

Versatile: Serve it as a side for BBQs, sandwiches, or even on its own as a satisfying lunch.

Budget-Friendly: Uses simple ingredients you probably already have in your kitchen. No need for fancy items to create extraordinary flavor.

Quick and Easy: Boil, smash, mix, and you’re done. Perfect for busy weeknights or last-minute gatherings.

Customizable: Adjust the seasoning, swap in avocado oil or olive oil, or add extra pickles or herbs to suit your taste.

Crowd-Pleasing: Creamy, tangy, and lightly spicy, it’s loved by kids and adults alike. Everyone can appreciate that perfect combination of flavors.

Chef’s Pro Tips for Perfect Results

Don’t Overcook Potatoes: Boil until just tender so they hold their shape when smashed.

Use a Mix of Oils: Avocado oil gives a subtle richness, while olive oil adds depth—feel free to experiment.

Season Generously: Tony Chachere’s More Spice gives a bold flavor punch, but taste and adjust as needed.

Mix Gently: You want the potatoes smashed but still chunky enough for a fun texture.

Prep Ahead: Potatoes can be boiled the night before to save time. Dress just before serving for maximum freshness.

Ingredients

Here’s the magic behind this salad—it’s simple but bursting with flavor. (Note: full measurements are in the recipe card below.)

Red Potatoes: Small, tender potatoes that are perfect for boiling and smashing.

Avocado or Olive Oil: Adds richness and helps the dressing coat each potato.

Celery: Finely diced for crunch and freshness.

Dill Pickles: Adds tangy, briny bite that brightens the salad.

Green Onions: Sliced thinly for a mild onion flavor without overpowering.

Mayonnaise: Creates a creamy base for the salad.

Greek Yogurt: Lightens the dressing while keeping it smooth and tangy.

Ketchup: Adds subtle sweetness and color to the dressing.

Dijon Mustard: Provides a gentle tang that balances the creaminess.

Tony Chachere’s More Spice Seasoning: Gives the salad a bold, savory kick.

Worcestershire Sauce: Adds depth and umami to the dressing.

Lemon Juice: Brightens the flavors and adds a fresh citrus note.

Instructions

Boil Potatoes: Place red potatoes in a large pot of salted water. Boil until tender but not falling apart, about 12–15 minutes. Drain and let cool slightly.

Smash Potatoes: Using a potato masher or fork, gently smash each potato until slightly flattened but still chunky.

Prepare Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, ketchup, Dijon mustard, Tony Chachere’s More Spice, Worcestershire sauce, lemon juice, and avocado or olive oil. Taste and adjust seasoning.

Combine Salad: Add celery, dill pickles, and green onions to the smashed potatoes. Pour dressing over the top and gently fold everything together until evenly coated.

Chill and Serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature for a creamy, flavorful side dish.

Nutrition Facts

Servings: 4–6
Calories per serving: Approximately 250 (depends on oil and mayo)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Smashed Potato Salad

As a Side: Perfect with grilled meats, roasted chicken, or sandwiches.

Picnic-Friendly: Keeps well for outdoor gatherings, and the slight tang makes it refreshing on hot days.

Garnish Options: Sprinkle with extra green onions, paprika, or fresh herbs like parsley for a vibrant finish.

As a Standalone: Rich and satisfying enough to enjoy on its own as a snack or light meal.

Make-Ahead and Storage Tips

Prep Ahead: Boil potatoes and prep vegetables in advance to save time.

Storage Tips: Store in an airtight container in the fridge for up to 3–4 days.

Reheating: Best served chilled, but you can let it sit at room temperature for 10–15 minutes before serving if preferred.

Double the Batch: Easy to make for larger gatherings; just scale ingredients proportionally.

Variations to Try

Add Hard-Boiled Eggs: Chopped eggs add extra richness and texture.

Spicy Twist: Mix in a little hot sauce or cayenne for a subtle kick.

Herb Boost: Fresh dill, parsley, or chives brighten the salad even more.

Vegan Version: Swap Greek yogurt and mayonnaise for plant-based alternatives.

FAQ Section

Q1: Can I use other types of potatoes?
A1: Yes! Yukon gold or fingerling potatoes work well, but small red potatoes give the best texture.

Q2: Can I make this salad ahead of time?
A2: Absolutely! Boil and smash the potatoes ahead, but add the dressing just before serving for freshness.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3–4 days.

Q4: Can I make this vegan?
A4: Yes! Use plant-based mayonnaise and yogurt substitutes.

Q5: Can I adjust the spice level?
A5: Definitely! Reduce or increase Tony Chachere’s More Spice seasoning to taste.

Q6: Can I add other vegetables?
A6: Yes! Bell peppers, shredded carrots, or peas make great additions.

Q7: Can I serve warm?
A7: This salad is best chilled or at room temperature, but it can be lightly warmed if desired.

Q8: Can I use regular mustard instead of Dijon?
A8: Yes, though Dijon gives a slightly smoother, tangier flavor.

Q9: Is this salad gluten-free?
A9: Yes! All ingredients are naturally gluten-free.

Q10: Can I halve or double the recipe?
A10: Absolutely! Just adjust ingredients proportionally.

Conclusion

This Smashed Potato Salad is creamy, tangy, and bursting with flavor—a perfect side for any occasion. The smashed potatoes hold the dressing beautifully, creating a satisfying texture and a fresh, flavorful bite every time. It’s easy to make, crowd-pleasing, and versatile, so whether you’re serving it at a family dinner, BBQ, or picnic, it’s guaranteed to impress. Trust me, once you try this, it’ll become a staple in your kitchen rotation.

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