I was asked to make my Smashed Potato Salad for a dinner party. The thing is I don’t have a recipe. I usually throw in a little of this and a smidgen of that. So yesterday I decided I would take the time to make notes and take measurements.  Here is the recipe.

Smashed Potato Salad

smashed potato salad

© 2008 Laurie Ann March

makes 8 to 10 servings

3 pounds baby yellow potatoes

1 teaspoon salt

1/2 cup sour cream or crème fraîche

1/2 cup mayonaisse or whipped salad dressing

2 teaspoons whole grain Dijon mustard

1 teaspoon Dijon mustard

2 teaspoons red wine vinegar

1/2 teaspoon fresh thyme or lemon thyme

2 fresh sage leaves, finely chopped

1/4 cup red onion, finely chopped

kosher salt, to taste

fresh ground black pepper, to taste

crumbled bacon, optional

Place the potatoes in a large pot and cover with water. Add 1 teaspoon salt to the water and bring the potatoes to a boil. Simmer for 15 to 20 minutes or until the potatoes are fork tender. Drain. Return the potatoes to the pot and gently break them up with a potato masher or a large spoon. You want them to remain somewhat chunky. Set aside to cool.

Mix the sour cream, mayonaisse, both mustards, red wine vinegar, thyme and sage together. Chop the onion and add it to the potatoes. Add the dressing and mix well. Season with kosher salt and pepper. Sprinkle with crumbled bacon if desired and serve.


This If you don’t have fresh thyme and sage then substitute with 1/4 teaspoon dried thyme and 1/8 teaspoon rubbed sage. Let the herbs rehydrate in the vinegar before adding it to the dressing.

You can make this a day ahead of time or in the morning. Keep the potato salad refrigerated until a half hour before serving so that it can come to room temperature.