Everyone’s mother has a signature potato salad recipe, at least in the South it seems. I’ve got about four versions that I rotate between, including an Ina Garten recipe that uses whole-grain mustard and my mother-in-law’s recipe with Greek yogurt and plenty of chives.

With warmer weather promising lots of summer potlucks and backyard barbecues, I decided it was high time I came up with my own signature potato salad.

When I thought about the flavors I find most important, I kept returning to a potato salad I enjoyed at a little sandwich shop in my tiny North Carolina college town. I Googled it, hoping to find a description listed on the menu to guide me in the right direction. Unfortunately the only information I could find was its name, “Southern Potato Salad.” Not very helpful at all.

I racked my brain, remembering that it was rather chunky with both potatoes and their red skins. It was creamy, yet tangy, with the slightest hint of yellow. I also recall there being something crunchy and green, because I picked at everything around it. At the time I didn’t like things that were either crunchy or green, a taste preference that I am very glad has since evolved.

I grabbed a handful of ingredients and got started in the kitchen. I started out slowly and tasted and stirred; a pinch of this and a handful of that. Then I left it to chill to see how it changed. A few hours later and what do you know? It was positively delightful! I’m not sure if it really is anything like that potato salad of my memory, but you can bet I’ve found my “signature” recipe. Here’s how to make it.

Why you’ll love it

Key ingredients in Southern smashed potato salad

Make-ahead and storage tips

What to serve with Southern smashed potato salad

Southern Smashed Potato Salad

Serves 4 to 6

2 pounds petite red potatoes, scrubbed and quartered

3/4 cup mayonnaise

1 1/4 teaspoons dry mustard powder

1 heaping teaspoon prepared yellow mustard

1/2 cup finely chopped celery

1/4 cup finely chopped shallots

1 teaspoon kosher salt

Freshly ground black pepper

Thinly sliced scallions, for garnish

1. Bring 2 pounds quartered petite red potatoes to a boil in a large pot of salted water. Cook until tender and easily pierced with a knife, 20 to 25 minutes total. Drain potatoes and return to the pot.

2. Add 3/4 cup mayonnaise, 1 1/4 teaspoons dry mustard powder, 1 heaping teaspoon prepared yellow mustard, 1/2 cup finely chopped celery, 1/4 cup finely chopped shallots, 1 teaspoon kosher salt, and a generous amount of freshly ground black pepper. Smash using a potato masher until desired texture is reached. (I like small chunks of potatoes throughout.)

3. Refrigerate until chilled. Adjust seasonings to personal preference upon serving; the flavors will have married and become a bit less pungent. Garnish with thinly sliced scallions and serve.

(Nealey Dozier is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2025 Apartment Therapy. Distributed by Tribune Content AGency, LLC.