Some of the cooked potatoes are mashed and blended into the dressing for this chunky potato salad.


4 large baking potatoes (8 ounces each), well washed
1/3 cup white wine vinegar
3 tablespoons light mayonnaise
1/4 teaspoon pepper
3 tablespoons pickle relish


1 With a fork, prick the potatoes in several places. Microwave the potatoes according to your oven instructions. Let the potatoes stand for at least 1 minute.

2 Meanwhile, in a large bowl, stir together the vinegar, mayonnaise, and pepper.

3 When cool enough to handle, cut the potatoes into bite-size chunks. Place 1 cup of the potatoes in the bowl with the vinegar-mayonnaise mixture and mash with a potato masher. Stir in the pickle relish.

4 Add the remaining potato chunks and stir to coat. Makes 6 servings

Smashed Sweet Potato Salad Substitute sweet potatoes for the baking potatoes. Substitute cider vinegar for the white vinegar and orange marmalade for the pickle relish.

Nutrition Facts

per serving
calories 185
total fat 2.9 g
saturated fat 0.3 g
cholesterol 3 mg
dietary fiber 3 g
carbohydrate 39 g
protein 4 g
sodium 126 mg

good source of: niacin, potassium, vitamin B6, vitamin C


If you don’t have a microwave oven, bake the potatoes in a conventional oven at 450°F for 45 to 50 minutes, or until fork-tender.

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands.

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 17 Oct 2011

Last Modified: 06 Apr 2015