Southern Smashed Potato Salad

Serves 4-6

Season: Winter, Spring, Summer, Fall


I started out slowly and tasted and stirred; a pinch of this and a handful of that. Then I left it to chill to see how it changed. A few hours later and what do you know? It was positively delightful!

Recipe by Kitchn


  • 2 pounds petite red potatoes, scrubbed and quartered
  • 3/4 cup mayonnaise
  • 1 1/4 teaspoons dry mustard powder
  • 1 heaping teaspoon prepared yellow mustard
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped shallots
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Thinly sliced scallions, for garnish


  1. Bring the potatoes to a boil in a large pot of salted water. Cook until tender and easily pierced with a knife, 20 to 25 minutes total. Drain potatoes and return to the pot.

  2. Add the mayonnaise, dry mustard powder, yellow mustard, celery, shallots, salt, and a generous amount of pepper. Smash using a potato masher until desired texture is reached. (I like small chunks of potatoes throughout.)

  3. Refrigerate until chilled. Adjust seasonings to personal preference upon serving; the flavors will have married and become a bit less pungent.