Tested till perfect Smashed Potato Salad
Smashed Potato Salad
Photography by Jeff Coulson

Smashed Potato Salad

Everyone needs a classic potato salad recipe in their repertoire for summer gatherings. We love this creamy version with a hit of crunchy celery and tangy gherkins.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2010

Recipe4 out of 5 based on 31 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 1 hour and 45 minutes (includes chilling)
  • Portion size 8


  • 3 3eggeggs
  • 4 4large potatoes, (about 1-1/2 lb/750 g), peeled
  • 1/2 1/2Vidalia onionVidalia onions or sweet onion, finely chopped
  • 2 2ribs celery, diced
  • 1/2 cup 1/2cupdiced gherkin picklegherkin pickles
  • 1/2 cup 1/2cupmayonnaise
  • 2 tbsp 2tbspDijon mustard
  • 1 tbsp 1tbspcider vinegar
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tsppaprika
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Place eggs in saucepan; cover with at least 1 inch (2.5 cm) cold water. Cover and bring to boil over high heat; remove from heat and let stand for 12 minutes.

Meanwhile, in large pot of boiling salted water, cook potatoes until fork-tender, about 15 minutes. Drain and let cool; coarsely chop into chunks. Place in large bowl.

Peel and chop eggs. Add to potatoes along with onion, celery and pickles, breaking up slightly with potato masher.

In small bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper and paprika. Add to potatoes, mixing well. Refrigerate until chilled, about 1 hour.

Nutritional Information Per serving: about

cal 208 pro 4g total fat 13g sat. fat 2g
carb 20g fibre 2g chol 75mg sodium 634mg
potassium 315mg

% RDI:

calcium 3 iron 6 vit A 5 vit C 12
folate 11
This recipe is featured on How to host the best summer party
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