Day 136: Smashed Potato Salad ♥ with Sour Cream & Fresh Mint

A simple but somehow special potato salad, just new potatoes smashed (but not quite mashed) toss while hot with sour cream, a little butter and finely chopped fresh mint. Lovely for summer!

Real Food, Fast & Casual, Perfect for Summer. Just Four Ingredients. Not Just Easy, Summer Easy. Friendly. Little Effort, Big Taste. Weeknight Easy, Weekend Special. Great for Meal Prep. Naturally Gluten Free.

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Resurrecting a Recipe

This cook's of a mind that potato salads are like jeans, one pair's just not enough. You might have a traditional favorite with mayonnaise but new potatoes in a vinaigrette make your heart sing. Heavens, you can even make "potato" salad with cauliflower or sweet potatoes. And serve it warm! Hello, potato people ..

I first mixed this "Smashed" Potato Salad way back in 2005. To say I was underwhelmed is an understatement. But I'm on a mission to make every single recipe here on A Veggie Venture a winner, one you can count on and fall in love with.

This one? Super easy to fall in love with! It's the combination of creaminess (from the sour cream) and the bright herbs (oh, mint!). I made a batch one night and then again two nights later. There's just something captivating about new potatoes smashed with their skins on, creating a blend of almost-mashed and soft potato chunks, all held together with sour cream, a little butter and ... oh my ... fresh mint.

Two Versions

#1 The Early-in-the-Week-and-I-Overindulged-Over-the-Weekend Version Use non-fat Greek yogurt instead of sour cream.
#2 The Late-in-the-Week-and-I've-Eaten-Carefully-All-Week Version Use sour cream, preferably the full-fat stuff.

Either way, one thing is very important, let me stress it again, very very important! The salad needs to rest for 24 hours. That means it's not only good for make-ahead, it's essential it's made ahead! It just takes awhile for the mint flavor to begin to sing ... and tempt you away from your favorite jeans potato salad.

This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

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SMASHED POTATO SALAD with SOUR CREAM & FRESH MINT

Hands-on time: 10 minutes
Time to table: 30 minutes
Makes 4-1/2 cups

2 pounds new potatoes or small potatoes, any color
Water to cover
1 tablespoon kosher salt
2 tablespoons butter
1/2 cup sour cream
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh parsley
Additional salt to taste

COOK THE POTATOES Bring the potatoes, water and salt to a boil. Reduce the heat to maintain a fast simmer, then cover and let simmer until the potatoes are fully cooked. Drain the potatoes and return to the hot pan.

SMASH THE POTATOES & MIX THE POTATO SALAD With a potato masher or a large meat fork, smash the potatoes quite aggressively, you're not "mashing" but "smashing" but still, you want each potato to be broken apart and the more mashed, the better, without losing some semblance of the whole small potatoes. Stir in the butter until it melts. Stir in the sour cream and fresh mint and parsley. Taste and adjust the salt, be generous.

NOW WAIT 24 HOURS Sorry, you'll wonder what all the fuss is about if you eat this right away and even within a few hours. Instead, wait 24 hours because like most potato salads, this one really becomes special only after the flavors meld.

NUTRITION INFORMATION Per Half Cup: 122 Calories; 5g Tot Fat; 3g Sat Fat; 12mg Cholesterol; 31mg Sodium; 17g Carb; 2g Fiber; 1g Sugar; 2g Protein. WEIGHT WATCHERS Old Points 3 & PointsPlus 3 & SmartPoints 3 & Freestyle 5 & myWW green 5 & blue 5 & purple 2

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~ Mom’s Potato Salad ~
~ Red, White & Blue Potato Salad ~
~ Southwestern Potato Salad ~
~ more potato salad recipes ~
~ more potato recipes ~
~ Seasonal Soups & Salads – August ~
from A Veggie Venture

~ Confetti Potato Salad ~
~ Cornmeal Catfish with Warm Potato Salad ~
~ Sweet Potato Salad with Roasted Poblano, Roasted Corn & Chipotle ~
~ Favorite Summer Salad Recipes ~
from Kitchen Parade, my food column

Seasonal Eating: Late Summer, So Many Choices

Broiled Tomatoes with Oregano Smashed Potato Salad with Sour Cream & Fresh Mint Lavender Potatoes Tomato Cocktail Yellow Squash Soup with Spinach: Early Autumn Leaves in Soup Golden Carrots Slow-Roasted Tomato Soup Garlicky Romano Beans Fresh Crowder Peas (Not Black-Eyed Peas) Chard & Chickpeas with Feta Eight-Ball Stuffed Zucchini Fresh Tomato & Basil Stuffed Peppers Zucchini Fritters Quick Pattypan Squash Perfect Stovetop Brown Rice Swiss Chard Skillet Supper with Tomatoes, Corn, Fresh Dill & Feta (< hello Meatless Monday!) Creamy Cucumber-Tomato Salsa (< Pinterest loves it!) Twice-Roasted Beets with Red Grapes, Cherries, Blueberries & Avocado Feta Cream (< dreamy good!) Cheesy Cauliflower Casserole with Caprese Tomatoes Curried Corn Chowder with Coconut Milk Seasonal Soup & Salad Recipes for September

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Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

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