Grandma Sophie's Smashed Potato Salad Recipe -
Grandma Sophie's Smashed Potato Salad Recipe
  • READY IN 45 mins

Grandma Sophie's Smashed Potato Salad

Recipe by  

"Out of this world potato salad! My grandma made this for every occasion and now I have carried on with this tradition. I think that the goodness comes from the simplicity."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Boil potatoes until soft, about 25 to 30 minutes. Remove potatoes to a large bowl.
  2. 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.
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Reviews More Reviews

Apr 06, 2005

Vicky's Mom's Warm Potato Salad Delicious salad, best served warm, but cold good too. My friend's Mom makes this, but improves it in the following way: Eliminate the pickle. Instead, very finely chop two stalks celery & one medium very sweet onion. Place the chopped onion in the 2 cups mayo to marinate (it removes the raw onion taste) while u cook the potatoes & eggs. Cook potatoes till done (15 min or so). Cook eggs till done also. Drain potatoes & eggs. Peel eggs & chop. Put eggs in w/hot potatoes. Take two butter knives & hold them so u cut in a "criss cross" fashion to "cut/slightly smash" the potatoes. Add the mayo/onion mixture & the celery & mix lightly. If dry, add a bit more mayo to taste. Season w/salt/pepper to taste. This warm mixture sounds odd, but tastes heavenly. Perfect taste/texture combo. Excellent w/any type of sandwich, baked ham, brisket, meat loaf, roast/fried chicken, pork roast, hamburgers/hot dogs, etc.

Apr 13, 2011

This is one of my favorite ways to make potato salad and really my husband's favorite way to eat potato salad. I like to add a tablespoon or two of dijon mustard, some chopped green or red onion, some garlic powder/onion powder/fresh black pepper and add in the mayo gradually until it gets to the right consistancy. Depending on your potatoes, you might need either less or more than the recipe states. This is really a great base recipe to just play with and make more personal to you and your family's tastes. NOTE: This is a great base for Cold Baked Potato Salad, too!


41 Ratings

Aug 20, 2006

This is very good. I found that I missed the chopped onion, so I added it, a squirt of yellow mustard and some black pepper. I think next time I would just use relish instead of chopping the pickle. Thanks for the recipe.

Apr 20, 2005

I used this recipe and it was a hit. My grandmother in-law said it was the best potato salad she had ever tasted. That is a great compliment from her, she doesn't say something unless she means it. I did use left over mashed potatoes and used bread and butter pickles instead of the dill. It was great, I will use this recipe over and over.

May 03, 2010

Sometimes simple is the best. That was definitely the case with this dish. I used Miracle Whip and sweet pickle relish instead of chopping the pickles myself. I couldn't help it and added a tiny dab of yellow mustard and a little onion powder. I cut this in half (except the eggs, I used all 3 because I forgot to scale down) and it was a little dry so maybe next time I will add more Miracle Whip. My husband said this was like deviled eggs salad with potatoes and he loved this. I agreed it is our new favorite recipe and so simple too! Thanks for sharing Grandma Sophie's recipe.

Apr 17, 2008

I love this potato salad and have used this recipe for several years. The only change I make is to use India relish instead of the chopped pickles (I have also used regular old pickle relish in this several times). Thanks for the post!

Mar 10, 2008

I am normally NOT a potato salad fan but this recipe is surprisingly very good and super simple! Instead of plain salt, I used Celery Salt since I had it on hand.

Jun 20, 2007

Nice twist on a potatoe salad


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  • Calories
  • 642 kcal
  • 32%
  • Carbohydrates
  • 51.9 g
  • 17%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 45.8 g
  • 70%
  • Fiber
  • 6.4 g
  • 25%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 1352 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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