This creamy smashed potato salad skips the usual chopping and leans into texture instead. The potatoes are boiled until very soft, lightly crushed, then folded into a tangy dressing so you get a mix of creamy edges and soft chunks in every bite. It is faster to prep and holds the dressing better than a traditional diced version.
Why I Make Potato Salad This Way
Smashed potato salads have really been having a moment lately, just like my crispy smashed potato salad with tzatziki dressing. But this version is a little different. It is creamy, classic, and all about that soft texture instead of crispy edges.
I love that lightly smashing the potatoes makes this recipe easier to prep since there is barely any chopping involved. You really just need to chop the celery and onion, then toss everything in a classic creamy dressing. It is egg-free as written (as in no boiled eggs, but the mayo contains eggs!), but adding chopped hard-boiled eggs would be so good, too.
This potato salad is perfect for summer cookouts, BBQs, and potlucks, and it is one that people always ask me about. It has that classic feel, but the smashed potatoes make the texture even better!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Baby gold potatoes: These are the best choice for this salad because they get creamy when cooked and still leave nice chunks when mashed. Pick potatoes that are close in size so they cook evenly.
- Mayonnaise: Use full-fat mayonnaise here. It gives the dressing the right texture, and since it is the base of the salad, use one you already know you like or make your own homemade mayonnaise (it’s so easy and tastes amazing!). I sometimes do 50% mayo and 50% sour cream or Greek yogurt for a lighter dressing.
- Dijon mustard: This adds sharpness and keeps the dressing from tasting heavy. Regular yellow mustard can be used, but Dijon gives a slightly better flavor.
- Red onion: Chop it very finely so it does not take over the salad. If you want a milder onion flavor, soak it in cold water for 10 minutes, then drain well.
- Celery: Cut it small. Big pieces throw off the texture since everything else is soft.
Tip!
If you want to add eggs, stir in 4 chopped hard boiled eggs after the potatoes have cooled. They add extra richness and make the salad feel even more classic.
How to Make Creamy Smashed Potato Salad
1. Boil the potatoes until very tender.
2. Drain well and let them steam dry.
3. Gently mash the potatoes, leaving some chunks.
4. Fold the potatoes into the dressing until coated.
How to Get the Best Texture
- Let the potatoes steam dry after boiling so the dressing stays creamy, not watery.
- Smash them gently, just enough to create a mix of soft pieces and larger chunks. That contrast is what gives this salad its texture.
- Mix the potatoes with the dressing while they are still warm so they absorb more flavor.
- Keep the celery and onion finely chopped so they add crunch without taking over the soft texture of the salad.
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Creamy Smashed Potato Salad
Equipment
- Large pot
- Colander
- Potato masher
- wooden spoon or spatula
Ingredients
- 3 pounds (1.36 kg) baby gold potatoes washed
- ⅓ cup (50 g) finely chopped red onion
- ½ cup (50 g) finely chopped celery
- 1 ½ cups (360 g) mayonnaise or 1:1 mayo to sour cream
- 1 tablespoon (15 g) Dijon mustard
- 1 tablespoon (15 ml) white vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper
Instructions
- Place the potatoes in a large pot and cover with cold water.
- Bring to a boil, then cover and cook for 20 to 25 minutes until the potatoes are very tender.
- Drain the potatoes well and let them sit for 5 minutes to release excess steam.
- In a large bowl, stir together the red onion, celery, mayonnaise, Dijon mustard, white vinegar, sugar, garlic powder, salt, and black pepper.
- Return the warm potatoes to the pot and gently smash them with a potato masher, leaving some larger chunks for texture.
- Add the smashed potatoes to the bowl and fold until evenly coated.
- Let the potato salad cool to room temperature, then cover and refrigerate for at least 4 hours.
- Stir gently before serving and adjust the salt if needed.
Notes:
- This recipe is all about texture. Smash the potatoes just enough to break them up, but do not mash them until smooth.
- Baby red potatoes also work well here and give a very similar result.
- For a little extra crunch and tang, stir in chopped pickles or relish.
- Chopped hard-boiled eggs work well in this base if you want a more traditional deli-style potato salad.
- You can use white onion or scallions instead of red onion.
- If you do not have Dijon mustard, yellow mustard works well.
- Store covered in the refrigerator for up to 3 days. Do not freeze.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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