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  1. Country-Style Smashed Potato Salad

Country-Style Smashed Potato Salad

00:40:00 12 servings, 3/4 cup (175 mL) each
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14 9 Reviews
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12 servings, 3/4 cup (175 mL) each

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Make It

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  • Cook potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer to large bowl; cool 5 min. Meanwhile, chop 3 eggs; slice remaining egg.
  • Add chopped eggs, onions, celery, radishes and relish to potatoes; mix lightly. Combine Miracle Whip and vinegar. Add to potato mixture; mix well.
  • Sprinkle with paprika; top with egg slices.


For a change of pace, substitute chopped dill pickles for the sweet relish.

Make Ahead

Salad can be made ahead of time. Refrigerate up to 24 hours before serving.

How to Easily Slice Hard-Cooked Eggs

Use an egg slicer to quickly slice the egg into even slices.

How to Hard Cook Eggs

Place eggs in single layer in saucepan. Add enough water to saucepan to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat. Let eggs stand 20 min. Add eggs immediately to a bowl of ice water. Let stand until completely cooled. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated up to 1 week.


The potatoes in this salad are cooked until very tender so that, when mixed with the other ingredients, the chunks lose their shape or are "smashed."


  • 12 servings, 3/4 cup (175 mL) each

Nutritional Information

Serving Size 12 servings, 3/4 cup (175 mL) each
Calories 170
% Daily Value
Total fat 5g
Saturated fat 1g
Cholesterol 75mg
Sodium 170mg
Carbohydrate 24g
Dietary fibre 2g
Sugars 3g
Protein 5g
Vitamin A 4 %DV
Vitamin C 45 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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