Smashed Potato Salad
(from largomason’s recipe box)
To achieve the perfect smashed texture for this Southern potato salad, we cooked soft-skinned Yukon Gold potato chunks until just tender; then we coarsely mashed a portion of the potatoes before combining them with the remaining pieces. Adding a splash of vinegar to the potatoes while they were still hot added deep flavor. The mayonnaise-based dressing got its tangy punch from yellow mustard and cayenne pepper. To round out the salad, we added chopped hard-cooked eggs, celery, and onion. Chopped sweet pickles added unexpected sweetness and crunch.
Source: https://www.cookscountry.com/recipes/8818-smashed-potato-salad
Ingredients
- 3 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
- Salt and pepper
- 2 tablespoons distilled white vinegar
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- 1/4 teaspoon cayenne pepper
- 3 hard-cooked large eggs, chopped
- 3 scallions, sliced thin
- 1/2 cup chopped sweet pickles
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
Directions
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Combine potatoes, 8 cups water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at vigorous simmer until potatoes are tender, 14 to 17 minutes.
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Drain potatoes in colander. Transfer 3 cups potatoes to large bowl, add 1 tablespoon vinegar, and coarsely mash with potato masher. Transfer remaining potatoes to rimmed baking sheet, drizzle with remaining 1 tablespoon vinegar, and toss gently to combine. Let cool completely, about 15 minutes.
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Whisk mayonnaise, ½ cup water, mustard, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together in bowl. Stir mayonnaise mixture into mashed potatoes. Fold in eggs, scallions, pickles, celery, onion, and remaining potatoes until combined. (Mixture will be lumpy.)
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Cover and refrigerate until fully chilled, about 2 hours. Season with salt and pepper to taste. Serve.