Smashed Potato Salad

Smashed Potato Salad
Smashed Potato Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup finely chopped onion

  • 1/2

    cup finely chopped celery

  • 1/2

    cup chopped sweet pickles

  • 3

    scallions, sliced thin

  • 3

    hard-cooked large eggs, chopped

  • 1/4

    teaspoon cayenne pepper

  • 3

    tablespoons yellow mustard

  • 1

    cup mayonnaise

  • 2

    tablespoons distilled white vinegar

  • Salt and pepper

  • 3

    pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks

Directions

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. 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. 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.) Cover and refrigerate until fully chilled, about 2 hours. Season with salt and pepper to taste. Serve.

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