Tested till perfect Smashed Potato Salad

Smashed Potato Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2010

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 20 minutes Chill: 1 hour
  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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 20 minutes.

Meanwhile, in large pot of boiling salted water, cook potatoes until fork-tender, about 15 minutes. Drain and 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
All rights reserved. Transcontinental Media G.P. © 2014