Smashed Potato Salad

  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 6 servings
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2 1/2 pounds small yellow potatoes, halved or quartered if large

Salt and freshly ground black pepper 

1/4 cup olive oil 

1/4 cup chopped fresh parsley 

2 tablespoons country Dijon mustard or Dijon mayonnaise 

1 tablespoon sherry or champagne vinegar 

2 small or 1 large shallot, finely chopped 

1 jalapeno, seeded and finely chopped 


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.

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