Spicy Smashed Potato Salad

Red Chile, Salads, Vegetable Sides
Smashed potato salad made with creamy mashed potatoes and smashed, along with a few savory, sweet and spicy ingredients. | mjskitchen.com

Whenever Bobby and I drive through Texas, our route usually takes us through Post, Texas, a one – stoplight town, about an hour south of Lubbock. If we arrive around breakfast or lunch we usually eat at George’s Family Restaurant, a little cafe’ with good food, service, and prices. The last time we stopped it was for a late lunch. We each ordered barbecue which came with a side of potato salad, a creamy potato salad made with a combination of mashed and chunky potatoes, a minimal amount of mayonnaise and other ingredients, and lots and lots of flavor. We both loved it so much, I just had to give it a go. This Spicy Smashed Potato Salad isn’t exactly like George’s, but it is just as good, in my opinion. It’s got a bit of a kick to it, something not found in George’s.

This smashed potato salad is not chunky like most potato salads including my own mixed potato salad. It’s creamy and slightly chunky from smashing the potatoes. Other ingredients include minced onion and celery, pickles and pickle juice, and a simple seasoning of pepper, dill and red chile flakes (for a little heat if you so desire). This salad can be served cold, warm or at room temperature, making it a great potato salad for barbecues, potlucks, and picnics.

Spicy Smashed Potato Salad

Smashed potato salad made with creamy mashed potatoes and smashed, along with a few savory, sweet and spicy ingredients. #potato #salad #redchile @mjskitchen


Smashed Potato Salad Recipe
Prep
15 mins
Cook
15 mins
Total Time
30 mins
 

A potato salad with lots of texture and flavor.   Add red chile flakes for a spicy bite.  A great salad and perfect for long holiday weekends and summer barbecues.

This recipe was slightly revised June 2022.

"*" See Kitchen Notes for more information or links to special ingredients.

Course: Salad, Side Dish
Cuisine: American
Keyword: potato, Side
Yields: 6 servings
Recipe Author: MJ of MJ’s Kitchen
Ingredients
  • Enough water to boil potatoes + 1 tsp. salt*
  • ~2 pounds potatoes – Russet, Red, or Yellow*
  • 3 Tbsp pickle brine (from pickle jar)
  • 1/4 tsp dried dill weed or 1 tsp fresh dill weed
  • 1 tsp black pepper or taste
  • ½ cup minced onion
  • ½ cup minced celery
  • 3 Tbsp sweet or dill pickle,* chopped
  • 1 tsp red chile flakes for spicy version*
  • 1 tsp yellow mustard (optional)
  • 2 tsp Dijon, Pommery or stone ground mustard
  • 2 Tbsp mayonnaise
Instructions
  1. To a large pot, add enough water to cook the potatoes. Add 1 tsp. salt* and bring to a boil.

  2. Peel the potatoes*. (This step is optional) Cut into 1" to 2" large chunks. Add to water once it comes to a boil. Boil for 10 to 15 minutes, until potatoes are cooked through. Drain. (Time depends on size of chunks) To test for doneness, break a piece of potato with a fork. If it breaks easy, they are done.

  3. Transfer potatoes to a large bowl. Add the pickle brine. black pepper, and dill weed. Smash with a potato masher to desired consistency. I usually go for a mix of mashed and chunky.

  4. Using a rubber spatula or spoon, fold the chopped ingredients in with the potatoes.

  5. In a small bowl, mix together the mustards and mayonnaise. Pour over potato salad and stir to coat all ingredients.

  6. Taste. Add salt or more pickle brine if needed. If too dry, mix up a little more sauce (mustards and mayonnaise) and add the amount you want to the desired creaminess.

Kitchen Notes

Salt – For a bit more flavor, you could substitute 1 teaspoon bouillon paste for the salt.

 

Potatoes – Russet, red, and yellow potatoes all work, but the yellow potatoes break up easily making great smashed potatoes. A good combination is to use the yellow potatoes for the mashed, and red or Russets for the chunky potatoes. When I use yellow potatoes, I normally don’t peel them because the skins are so thin and break up when smashed.

 

Sweet/dill pickles – Which to use is your preference. Bobby prefers dill and I like sweet, so sometimes, I’ll use both. I personally like the combination of the sweet and sour you get by using both.  The dill juice adds a tartness and bite.

 

Mustards – I found that a mix of mustards adds a very interesting flavor to this salad.  If you don’t have Pommery, substitute with Dijon.

 

Red chile flakes – I know, how dare I make chile flakes optional!? However, to make a kid friendly potato salad you’ll probably need to omit them. The salad is still delicious, but just doesn’t have the spicy kick.

 

Smashed potato salad made with creamy mashed potatoes and smashed, along with a few savory, sweet and spicy ingredients. | mjskitchen.com

Hope you enjoy this Smashed Potato Salad! If you do, then you will also enjoy these other potato dishes.

Not My Mama’s Potato Salad

Mashed Potatoes with Garlic and Herbs

Roasted Fingerling Potatoes

Mashed Sweet Potatoes

51 Comments

  1. I use green chilies or pickled jalapenos in the place of the relish or pickles. Love it.

  2. How super amazing are potatoes? I seriously love them, if I can work them into my food, I will. So you can imagine my excitement to find this delicious recipe. Smashed potato works with pretty much everything. Thanks for feeding my addiction, cant wait to try. 🙂

    • Thanks Anna! I know what you mean about potato addition! 🙂 I probably shouldn’t eat as many as I do, but they are hard to turn down.

  3. I love potato salad but rarely ever order it and never make it anymore. Your version sounds just like the ones I like best and you’re right it’s perfect for a barbecue. I’ll be sure to save this and try it for our next one. It will be a nice treat.

  4. that truly looks like a smashing 😉 potato salad MJ! I love them with texture so this looks wonderful, even if you went still a bit creamier then the restaurant. Pickle relish is a must!

  5. What a GREAT potato salad! I LOVE the idea of adding smashed potatoes, too. And I especially love that it contains pickles and pickle juice! (I think most everything should contain pickles….except maybe chocolate mousse!). Looking forward to trying this salad! : )

    • Thanks so much Anne! I’m with you – you gotta have the pickles, but no – I do think I would leave them out of chocolate mousse. 🙂

  6. I am really crazy for potato salads in general and have already seen/made different kinds from different countries, but yours doesn’t resemble anything I know! It looks and sounds fantastic and reminds me of… Japanese potato salad!!! Japanese potato salad (in case you haven’t had it) is also smashed; something between rough purée and regular salad. It’s just irresistible… so I make it very rarely, but when I do, it’s treated like a very very special treat. I am amazed by the way you use the juice from the pickles (just like you do with olive brine!). I must try it one day really! (Especially since I have a jar of tiny gherkins open in the fridge practically non-stop).

    • I did not know that about Japanese potato salad. Need to look that up. You know how we are, Sissi – waste not, want not. So pickle juice, olive brine never goes to waste in our houses. 🙂 Thanks for you kind comments as always.

  7. Looks so good. Can’t go wrong with a potato salad, thanks for sharing

  8. A kick to it? So unusual for MJ’s Kitchen 😉 I have to say I have never been a fan of potato salad gooped in mayo – not because I have an issue with mayo (a quality mayo is olive oil + egg – great stuff) it’s just not my thing. I appreciate how you’ve revamped this one — dill pickle reslish? yes! Such a great idea.

    • Ha Ha!!!! I too am a big fan of pickle relish and it can be sweet or dill. The sweet relish is one of my food vices. I know it’s not that good for me, but everything in moderation right? 🙂 That’s interesting that you like mayo with a quality olive oil. I’ve made it about 3 or 4 times using different quality olive oils because so many recipes use it, but Bobby and I just do not like it. We both prefer canola or avocado oil. Of course I add a little pickled chile pepper vinegar for the acid. 🙂 Have a wonderful weekend Kelly!

  9. I love potatoes and potato salad every which way! And I love that new photo of you! And now I am getting hits from Reddit that I think are from you! Never have tried that before. Looks like fun and thanks! If you ever head N on 25 please find me in Denver!

    • Thanks so much Abbe! I will definitely look you up next time we head N on 25!!! I’m sending you an email about Reddit.

  10. We had a discussion early on in our relationship as to whether or not mashed potato salad was palatable. Long story, but I grew up with a grandmother that used leftover mashed potatoes to make salad. The Hubs did not…… I love the red pepper in this, M.J.

    • You know, that sounds right about your grandmother using the leftover mashed potatoes. Post is an old town and I’d bet that cafe had been around a long time and was using someone’s grandmother’s recipes. It certainly shows in their biscuits! They are huge!

  11. I love the spicy kick that you added to your potato salad! It really adds an extra surprising kick!

  12. MJ this looks delicious! Potato salads can be hit or miss, if not given the right touch, but this looks and sounds excellent. The texture, the kick of spiciness… Mmm!

  13. What an amazing side dish and of course i love the little kick from the chilis… Of course. Lots of BBQ ing on the horizon and I am sure this side dish is going to be loved by our family. Wishing you a super weekend!

  14. This looks fabulous MJ! It would be perfect with Texas BBQ 🙂 We bought a kamado grill when we moved to McAllen, and we really need to get it going before it’s so hot and humid that we’re reluctant to go outside! I think this is a perfect side dish… I love the combination of smashed and mashed!

    • My BIL bought a Kamodo grill a while back and loves it! Well, I have the perfect recipe coming up for you in a couple of weeks. 🙂 And these potatoes go great with it! Thanks and have a happy Cinco de Mayo!

  15. You know I’m all for a some extra spice in my potato salad! I could just hang out with that bowl and a fork and not want to be disturbed. 🙂

  16. Red chile flakes in smashed potato salad? Yes, please, and perhaps a handful of diced poblano peppers as well. Pass me a bowlful.

  17. Oh goodness! It’s almost lunch time here and I am craving a huge scoop of the Smashed Potato Salad! A scrumptious summer recipe MJ.

  18. I love potato salad and this version sounds really good. I think my kids would be all over it as well.

  19. It’s a kin to lumpy mashed potatoes, which I prefer, but with a lot more flavor. With summer coming and backyard barbecues about to blossom, the timing is perfect for this recipe. And I think the chile flakes would be a must!

    • Actually, that’s probably why Bobby and I love these potatoes – we’re like our mashed potatoes lumpy. 🙂 Great dish for backyard barbecues! Thanks Judy!

  20. It does look very comforting and delicious, MJ. Beautiful photos as well!

  21. I am a huge fan of mashed potatoes! My father makes jokes on me saying that I eat hospital food haha! This mash is so goood I could devour the whole pot. Pinned!

    • Interesting that your dad considers mashed potatoes hospital food. 🙂 I’m with you – give me a bowl of potatoes any day! Thanks Katerina!

  22. I LOVEEE SMASHING tubers! 😉

  23. What a terrific potato salad! And just in time for cookout/picnic season! I’ve had something similar to this, but have never made one myself. Thanks for figuring out a great looking recipe so I won’t have to bother! And yes, red chile flakes please.

    • Thanks bunches John! Yep, I served it to the extended family a couple of weeks ago along with some smoked ribs. It was a great complement. Hope you enjoy!

  24. Crista Vesel

    This looks great and refreshing for the summer. I bet that it will also be great with Hatch green chile!

  25. Something I would’ve to see on all recipes, not just yours, is the nutritional values. Only because I count points with Weight Watchers and would still like to indulge in New Mexico cooking. Just a thought.

    • Thanks so much for the suggestion Mary! Adding nutritional values is something I have been considering. Once things calm down for me in July, I’ll see what I can do. Thanks for your comments!

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