Smashed Up Potato Salad {recipe}

April 11, 2020


Chances are if you are from the South, your family has a passed down potato salad recipe. But if you are in the market to switch it up just a bit, I've got a great recipe right here for you!


My daddy is German and my mama is from the south - Georgia specifically. I have cooking influences from both sides of my family and my husband's family is from Hungary. I think somewhere along the way a few of my recipes combined themselves to create a European Southern blend. I find myself pulling from both influences to create some of my most favorite recipes.


This potato salad recipe is one of them. It's my Mama's recipe which I know she makes very similar to my Oma's potato salad. Oma is German for Grandmother. I know for many potato salad was one of those pot luck dishes you ate only at church picnics or family reunions and holiday dinners, but we used to eat potato salad at least once a week when we were growing up. My mama would make the most amazing buffalo chicken with homemade buffalo sauce and she would serve this potato salad recipe on the side. I can still smell the combo together - and the most amazing bite was a little spicy buffalo sauce on the warm potato salad! STOP IT!! 


The thing it is, if you are used to traditional Southern potato salad, you won't find much difference in this recipe and other Southern ones. The biggest difference is you actually make the salad while the potatoes are still warm creating the smashed up potatoes. You'll have some potatoes that are smashed and a few that are whole, but the kicker is to serve it warm! Even if there are leftovers I'll heat up just a bit in the microwave. Call me crazy, but just know its a must try!


This also one of two recipes I will agree to use mayonnaise! (The other is chicken salad.)





5-7 potatoes (I prefer to use the gold potato, but baking potatoes will work too)

3-4 hard boiled eggs, diced

1/2 onion, diced

2 tbsp dill relish

2 tbsp mustard

2 tbsp mayo

fresh dill, chopped

All purpose seasoning

Ground paprika



1. Over medium-high heat, bring a large pot of water to a boil. Peel and cube potatoes. Once water is to a boil, put cubed potatoes into the water (use a slotted spoon if necessary) and also add eggs. Boil potatoes and eggs together until potatoes are soft and eggs are fully boiled - about 15.

2. While the potatoes and eggs are boiling, dice the onion.

3. Once finished, drain potatoes and eggs. Place potatoes in a large serving bowl (go ahead and make the salad in the same bowl you plan on serving it in.) Peel the eggs, dice, and put diced eggs into bowl with potatoes.

The biggest thing that changes this recipe from others is you will make the potato salad BEFORE the potatoes have time to cool. 

3. Season the potatoes and eggs with All Purpose seasoning to your liking.

4. Add in diced onions, relish, mustard, mayo, and fresh dill.

5. Mix well. The potatoes should still be warm so you will see them mashing  up while you are mixing. If you need to add more mustard or mayo you can do that while you are mixing together.

6. Sprinkle the top with paprika

7. Serve warm. 


Let me know if you try this recipe and tag me if you share it on any of your social media channels! I'd love to hear about your families food traditions and recipes that have been recreated generation to generation. 





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