Smashed Potato Salad Recipe - Cooking Index
Smashed Potato Salad Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Russet potatoes |
| Salt | ||
| 3 | Eggs - hard-cooked (large) | |
| 1/2 cup | 118ml | Mayonnaise |
| 2 tablespoons | 30ml | Spicy brown mustard |
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Cider vinegar |
| 1/2 teaspoon | 2.5ml | Black pepper |
| 1/2 teaspoon | 2.5ml | Paprika |
| 1/3 cup | 78ml | Sweet pickle relish |
| 1/3 cup | 30g / 1.1oz | Scallion - minced |
| 1/3 cup | 48g / 1.7oz | Fresh parsley - finely chopped |
| 2 tablespoons | 30ml | Roasted red peppers (optional) |
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.
Source:
Big Flavors by Jim Fobel
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