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Smashed Potato Salad

Servings: 4


  • Kosher salt
  • 1-1/2 lb. small new potatoes, halved
  • 1-1/2 cups chopped carrots (cut into 1/2-inch pieces)
  • 1/2 cup cup thinly sliced celery
  • 1/2 cup finely diced sweet onion
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1-1/2 Tbs. white balsamic vinegar
  • 1 Tbs. chopped fresh dill
  • 1/2 Tbs. yellow mustard seeds, toasted
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 5
  • Sodium (mg): 340
  • Carbohydrates (g): 21
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 2


  • Bring a large pot of salted water to a boil. Add the potatoes and carrots, and cook until just tender, 13 to 15 minutes. Drain and transfer to a large bowl. Add the celery and onion, and gently mash the potatoes, leaving some large chunks.
  • In a small bowl, combine the sour cream, mayonnaise, vinegar, dill, mustard seeds, 1/2 tsp. salt, and 1/2 tsp. pepper. Toss the potatoes with the dressing, season to taste with salt, and serve warm or at room temperature.


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