Grandma Sophie's Smashed Potato Salad

Grandma Sophie's Smashed Potato Salad


"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."

Ingredients 45 m {{adjustedServings}} servings 642 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 45.8 g
  • 70%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1352 mg
  • 54%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 36

  1. 41 Ratings


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.

Sarah Jo

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!

Butterfly Flutterby

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.