This is the best American Smashed Potato Salad I’ve made, so far. This recipe uses unpeeled Yukon Gold potatoes and smashes a portion of cooked potatoes. The remaining cooked potatoes are splashed with vinegar, for better absorption. For a finish, sweet pickles, a mayo-mustard dressing and chopped egg gives the salad both a smooth and textured salad. My guests loved it!
Now that summer is just around the corner, our patio furniture and table is ready to welcome grilling season! One of our favorite side dishes includes potato salad. Years ago, I shared how to make a Classic American Potato Salad with my Instant Pot pressure cooker. It’s a good recipe and one I’ve made for many years.
Move over, classic recipe! You’ve got competition. I made this recipe that is similar to my original recipe. Only there’s are a few minor differences:
Yukon Gold potatoes are used, rather than traditional Russets. The potato skin is so thin, you don’t have to peel them! (I use the same potatoes to make my popular German Potato Salad.) Rather than using dill pickles, I used sweet pickles. Yes, sweet pickles! I also sliced up green onion.
Once the potatoes were cooked (I steamed them in my pressure cooker), a tablespoon of white vinegar is added to a portion of the potatoes. I smashed them up. The remaining potatoes are set on a baking tray and more white wine vinegar is added. (The KEY to adding vinegar to potatoes, while they are hot, is for maximum absorption.)
The salad dressing is very traditional– mayonnaise, yellow mustard, cayenne (for a little kick), salt and pepper. There’s also a little bit of yellow onion. Last, but not least, chopped boiled eggs are added to the mix.
Give the potato salad a thorough, but gentle fold, and taste. There are no exact measurements, so it’s important to add any additional seasoning to your own personal liking. Is Cayenne too powerful for you? Cut back on it! Is it lacking salt? Sprinkle a little more. Is it needing more acidity/bite? Add a little bit more vinegar. Allow the salad to chill for at least 2 hours. Taste, one more time. Add more salt and pepper, if you desire to.
TASTING NOTES: I served this at our Easter Sunday barbecue. The salad is creamy, smooth, chunky and absolutely delicious! One of my guests told me it’s the best potato salad they’ve ever had. Now, that’s a compliment. We look forward to many more summer “Al Fresco” barbecues. This potato salad will have an encore presentation!
Southern Style Smashed Potato Salad
Ingredients
- 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
- ¼ teaspoon cayenne pepper
- 3 hard-cooked large eggs chopped
- 3 scallions sliced thin
- ½ cup sweet pickles chopped
- ½ cup finely chopped celery
- ¼ cup finely chopped onion
Instructions
- 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.
- 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.
- 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.)
- Cover and refrigerate until fully chilled, about 2 hours. Season with salt and pepper to taste. Serve.
Notes
[…] in just about any size, shape or form. I’ve posted two versions of German potato salad, and traditional potato salad. This salad is a hybrid of German potato salad, because there is no mayonnaise. Hence, less […]