Side Pannel
Smashed Potato Salad
Smashed Potato Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Potatoes
Ingredients List
- 3 lb Russet potatoes
- Salt
- 3 lg Eggs -- hard-cooked
- 1/2 c Mayonnaise
- 2 tb Spicy brown mustard
- 1 tb Sugar
- 1 tb Cider vinegar
- 1/2 ts Black pepper
- 1/2 ts Paprika
- 1/3 c Sweet pickle relish
- 1/3 c Scallion -- minced
- 1/3 c Fresh parsley -- finely
- Chopped
- 2 tb Roasted red peppers --
- (optional)
Directions
Put potatoes in large pot and add enough cold water to cover generously.
Add a big pinch salt. Place over high heat, partly cover, and bring to a
boil. Lower heat slightly to prevent boil-over and boil vigorously until
tender when pierced with a fork, 35-40 min. for med. potatoes. Drain and
let cool to room temperature.
Peel and finely chop eggs into a bowl. Mash slightly with a fork. Stir in
mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions,
parsley, bell pepper, and 2 tsp. salt. Cover and chill until needed.
Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork
or potato masher to a texture somewhere between mashed and chunky. Pour
dressing over potatoes and stir until evenly blended. Cover and chill for
several hours or overnight.
To serve, turn out onto a platter or serving bowl. Sprinkle lightly with
additional paprika and garnish with parsley sprigs. Serve cold.
Add a big pinch salt. Place over high heat, partly cover, and bring to a
boil. Lower heat slightly to prevent boil-over and boil vigorously until
tender when pierced with a fork, 35-40 min. for med. potatoes. Drain and
let cool to room temperature.
Peel and finely chop eggs into a bowl. Mash slightly with a fork. Stir in
mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions,
parsley, bell pepper, and 2 tsp. salt. Cover and chill until needed.
Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork
or potato masher to a texture somewhere between mashed and chunky. Pour
dressing over potatoes and stir until evenly blended. Cover and chill for
several hours or overnight.
To serve, turn out onto a platter or serving bowl. Sprinkle lightly with
additional paprika and garnish with parsley sprigs. Serve cold.
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