Rod's smashed potato salad

By Rodney Bowers
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  • 1.4 kilograms fingerling potatoes
  • 2 bay leaves
  • 3 sprigs thyme
  • 2 tablespoons coarse sea salt
  • 113 grams smoked bacon cut in to 1 centimeter strips
  • 1/4 cup apple cider vinegar
  • 1 medium sweet onion (minced)
  • 4 tablespoons grain mustard
  • 4 cloves of garlic (smashed)
  • 1 bunch green onions, including the green part (finely sliced)
  • 1/4 cup picked parsley leaves
  • 3 - 5 minute and 10 second eggs (if you cook your eggs for only 5 minutes and 10 seconds, you will achieve the perfect egg!)
  • 2 tablespoons of good olive oil if needed
  • Season to taste


  1. Put the potatoes in a stainless steel pot with the bay leaves, thyme, salt and half the garlic. Cover with water so that the water just barely comes over the spuds. Bring to a boil then turn to a gentle simmer and cover with a lid. Cook until just tender.
  2. Meanwhile bring a smaller pot of water to a boil and add the eggs (when boiling) for exactly five minutes and ten seconds. Strain eggs and run under cold water. Peel and set aside
  3. Add the bacon to a skillet and cook out until crisp. Strain the bacon on some paper towel with a slotted spoon. Add the minced onion and remaining garlic to the rendered bacon fat and cook out until translucent. Add the vinegar and whisk together. Add the mustard, stir and set aside. This is the dressing.
  4. Strain off the water from the potatoes and discard the herbs. Put the spuds in a large salad bowl, and while they're still warm crush lightly with a fork. Add the dressing, and mix in. Add the eggs and smoosh them into the mixture. Add the parsley, sliced green onions and olive oil if needed. Season to taste and serve.


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