• Red, White and Blue “Smashed” Potato Salad


Red, White and Blue “Smashed” Potato Salad

By Heather Meyer


  • 3 pounds mixed potatoes. Look for uniform size, and equal amounts of baby reds, yellow (Yukon, butterball, etc.), and purple. Leave whole!
  • 1 small bunch red radishes, cut into thin half moons
  • Fresh dill, mint, and or chives (or chive blossoms if you can get them!), roughly chopped
  • ¼ cup olive oil
  • ½ cup mayonnaise
  • ¼ cup whole grain mustard
  • 3 Tablespoons apple cider vinegar
  • Salt and pepper to taste


Place potatoes in a medium saucepan and cover with one inch of water. Bring to a low boil and
cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature.

While potatoes are cooling, in a bowl whisk together the olive oil, mayo, mustard, vinegar, and
salt and pepper.

Cut the potatoes in quarters, and smash them on your cutting board with a small sauté pan to
break them up. Add to a large bowl, toss gently with the dressing. Toss in the herbs and

This will last a couple days in fridge. You can substitute yogurt for the mayo, or omit all together and use more oil and mustard.

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