Best Smashed Potato Salad Recipes

HERBY POTATO SALAD WITH SMASHED OLIVES

Steps:

• Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
• While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
• When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
• Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.

SMASHED POTATO SALAD

Steps:

• Put the potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and let cool slightly. Gently smash with a fork or potato masher.
• Meanwhile, in a large bowl, whisk together the oil, parsley, mustard, vinegar, shallots and jalapeno. Season with salt and pepper. Add the potatoes and gently combine. Serve at room temperature.

COUNTRY-STYLE SMASHED POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer to large bowl; cool 5 min. Meanwhile, chop 3 eggs; slice remaining egg.
• Add chopped eggs, onions, celery, radishes and relish to potatoes; mix lightly. Mix dressing and vinegar. Add to potato mixture; mix well.
• Sprinkle with paprika; top with egg slices.

GRANDMA SOPHIE'S SMASHED POTATO SALAD

Steps:

• Boil potatoes until soft, about 25 to 30 minutes. Remove potatoes to a large bowl.
• While the potatoes are still warm but not steaming, stir in the hard-cooked eggs with a fork. Mix in the dill pickle, then stir in the mayonnaise. Season to taste with salt. Continue to stir until potatoes are smashed and not many big chunks remain.

SMASHED POTATO SALAD

Steps:

• In a saucepan, cover the potatoes with water. Bring to a boil and cook until the potatoes are tender. Drain and place in a mixing bowl. Smash the potatoes with a potato masher. Add scallions, red onion, mayonnaise, and cider vinegar. Season, to taste, with salt and pepper.

SMASHED RED-SKINNED POTATO SALAD

Steps:

• Put the potatoes in a pot of lightly salted water. Bring to a boil over high heat. Continue boiling the potatoes until they are tender enough to be pierced easily by the tip of a small, sharp knife, 15 -20 minutes depending on their size. Drain the potatoes and let them cool to room temperature.
• In a large mixing bowl, stir together the mayonnaise, mustard, onion, celery, and salt and pepper to taste. With your hands, coarsely crush the cooled boiled potatoes into the bowl. With a large spoon, stir the crushed potatoes into the mayonnaise mixture. Stir in the parsley. Taste the salad and, if necessary, adjust the seasonings with a little more salt and pepper.
• Cover the bowl with plastic wrap. Refrigerate until serving time.

EMERIL'S BABY BACK RIBS WITH HOMEMADE BARBECUE SAUCE AND SMASHED POTATO SALAD

Steps:

• Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight. Remove the ribs from the bag and bring to room temperature. Preheat the oven to 325 degrees F. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours. Preheat the grill. Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days. Remove the ribs from the oven and uncover. Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes. Remove ribs from the grill. Serve with the potato salad and sliced tomatoes, and pass additional sauce on the side.
• Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain. In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar. Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper. Serve warm or chilled. Yield: 4 servings

SMASHED POTATO SALAD WITH CHORIZO, AIOLI AND SCALLIONS

Steps:

• Preheat oven to 450F. Place potatoes in a large pot, pour in cold water to cover, add salt and a pinch of baking soda and simmer till fork tender, 20-25 minutes. Drain and return to pot to dry out and then let cool.
• Transfer to a rimmed baking sheet and flatten with meet pounder. The skin should tear to expose some flesh.
• Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Cook onion, stirring until soft, add chorizo, until browned about 5-7 minutes. Transfer to a fine sieve, drain, pressing on solids until you have about 1/4 cup chorizo oil. Add 1/2 cup vegetable oil to chorizo oil to make 3/4 cup total. Set chorizo mixture aside separately.
• Whisk egg yolk, garlic and 1 tsp water in a medium bowl to combine. Whisking constantly gradually drizzle in chorizo oil until aioli is thickened and smooth. Whisk in lemon juice, season with salt.
• Drizzle potatoes with remaining 2 tbsp. vegetable oil and turn to coat and season with salt. Roast, tossing once until golden and crisp on outer edges, 20-25 minutes and season with salt.
• Toss potatoes, half of aioli, half of scallions and reserved chorizo mixture in a large bowl and season with salt if needed. Spread remaining aioli on a platter and arrange potato sale on top. Sprinkle with remaining scallions and serve.
• Potatoes can be boiled and smashed 1 day ahead, covered and chilled. Aioli can also be made a day ahead, covered and chilled.

COUNTRY-STYLE SMASHED POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer to large bowl; cool 5 min. Meanwhile, chop 3 eggs; slice remaining egg.
• Add chopped eggs, onions, celery, radishes and relish to potatoes; mix lightly. Mix dressing and vinegar. Add to potato mixture; mix well.
• Sprinkle with paprika; top with egg slices.

ROASTED ASPARAGUS & SMASHED NEW POTATO SALAD

Steps:

• Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
• Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
• Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.

SMASHED POTATO SALAD WITH CHORIZO, AIOLI, AND SCALLIONS

Steps:

• Preheat oven to 450°. Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 20-25 minutes. Drain and return to pot to dry out; let cool. Transfer to a rimmed baking sheet and flatten with your hands or the bottom of a mug. You want the skins to tear to expose some flesh; some may fall apart.
• Meanwhile, heat ¼ cup vegetable oil in a medium skillet over medium-high. Cook onion, stirring occasionally, until soft, about 5 minutes. Add chorizo; cook, breaking up with a spoon, until browned and cooked through, 5-7 minutes. Transfer to a fine-mesh sieve set over a measuring cup. Drain, pressing on solids, until you have about ¼ cup chorizo oil. Add ½ cup vegetable oil to chorizo oil to make ¾ cup total; set chorizo mixture aside separately.
• Whisk egg yolk, garlic, and 1 tsp. water in a medium bowl to combine. Whisking constantly, gradually drizzle in chorizo oil, drop by drop at first; keep whisking until aioli is thickened and smooth. Whisk in lemon juice; season with salt.
• Drizzle potatoes with remaining 2 Tbsp. vegetable oil and turn to coat; season with salt. Roast, tossing once, until golden and crisp on outer edges, 20-25 minutes; season with salt.
• Toss potatoes, aioli, half of scallions, and reserved chorizo mixture in a large bowl; season with salt if needed.

SMASHED POTATO AND CORN SALAD

Steps:

• Place potatoes in a large pot of salted water and bring to a boil. Reduce heat and simmer for 20 minutes, or until tender. Remove from heat and drain. Let cool. Break potatoes into chunks with your fingers, or break them up with a wooden spoon.
• Meanwhile, bring a small saucepan of water to a boil. Add corn and blanch until tender and bright yellow, about 3 minutes. Drain and let cool.
• In a small bowl, combine yogurt and sour cream. Stir in lemon or lime juice, all but 2 tablespoons of the chives, and the jalapeno, and season to taste with salt and pepper.
• In a large serving bowl, combine potatoes and corn, reserving some corn for garnish. Toss with dressing, and garnish with remaining corn and chives.

SMASHED POTATO SALAD

Steps:

• Cube the potatoes, then place in a large pot; cover with water and 1 tablespoons salt.
• Bring to a boil and cook until just fork tender (cooking time will vary depending on the size of the potatoes) drain then place in a large bowl.
• Using a fork slightly and coarsly mash the hot potatoes leaving large lumps/chunks in the mixture (do not mash till smooth).
• Mix in butter until melted, then add in onion, celery and sweet pickles; mix to combine.
• In a small bowl whisk together mayonnaise, sour cream and mustard; add to the potato mixture and toss to combine; add to the potato mixture and mix until well combined.
• Season with seasoned salt (or white salt) and black pepper to taste.
• Mix in grated cheddar cheese (if using).
• Serve warm or room temperature.

GRANDMA SOPHIE'S SMASHED POTATO SALAD

Steps:

• Boil potatoes until soft, about 25 to 30 minutes. Remove potatoes to a large bowl.
• While the potatoes are still warm but not steaming, stir in the hard-cooked eggs with a fork. Mix in the dill pickle, then stir in the mayonnaise. Season to taste with salt. Continue to stir until potatoes are smashed and not many big chunks remain.