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PASTA, RICE & POTATO SALADS:
Smashed Potato Salad
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Smashed
Potato Salad |
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Tangy and full of
flavor...
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3
lbs |
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Idaho russet potatoes (don't peel or
slice) |
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salt
to taste |
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3
large |
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eggs, hard-boiled |
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½
cup |
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mayonnaise |
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2
Tbs |
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spicy brown mustard |
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1
Tbs |
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granulated sugar |
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1
Tbs |
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cider vinegar |
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½
tsp |
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ground black pepper |
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½
tsp |
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paprika |
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1/3
cup |
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finely chopped sweet pickles |
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1/3
cup |
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minced scallions |
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1/3
cup |
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finely chopped fresh parsley |
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2
Tbs |
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chopped roasted red bell peppers |
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2
tsp |
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salt |
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1 |
Place
potatoes in large pot with enough cold water to
cover generously and a large pinch of salt.
Bring to a boil, then lower heat slightly to
prevent boiling over, and partially cover. Cook
until tender (35-40 min. for medium potatoes, or
45-55 min. for larger ones). Drain and let cool
to room temperature. |
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2 |
Peel and
finely chop eggs in a large bowl. Mash slightly
with a fork. Stir in remaining ingredients.
Cover and chill until needed. |
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3 |
Peel
potatoes, cut into chunks, and put in a large
bowl. Smash with fork or potato masher to a
texture somewhere between mashed and chunky.
Pour the dressing over the potatoes and stir
until evenly combined. Cover and chill
overnight. |
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Servings: 12 |
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"Just like you
would find in a nice deli that makes their own potato salad."
-San Francisco, CA
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