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INGREDIENTS
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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
¼ teaspoon cayenne pepper
3 hard-cooked large eggs, chopped
3 scallions, sliced thin
½ cup chopped sweet pickles
½ cup finely chopped celery
¼ cup finely chopped onion
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
INSTRUCTIONS
Serves 8 to 10
Use the tip of a paring knife to judge the doneness of the potatoes. If the tip inserts easily into the potato pieces, they are done. Hellmann’s Real Mayonnaise is our favorite nationally available mayonnaise. Note that the salad needs to be refrigerated for about 2 hours before serving.
Watch the Cook's Country cast make this recipe
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1. 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.
2. 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.
3. 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.)
4. Cover and refrigerate until fully chilled, about 2 hours. Season with salt and pepper to taste. Serve
Recipe Source: Cooks country
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Smashed Potato Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
INGREDIENTS
Print Shopping List
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
¼ teaspoon cayenne pepper
3 hard-cooked large eggs, chopped
3 scallions, sliced thin
½ cup chopped sweet pickles
½ cup finely chopped celery
¼ cup finely chopped onion
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
INSTRUCTIONS
Serves 8 to 10
Use the tip of a paring knife to judge the doneness of the potatoes. If the tip inserts easily into the potato pieces, they are done. Hellmann’s Real Mayonnaise is our favorite nationally available mayonnaise. Note that the salad needs to be refrigerated for about 2 hours before serving.
Watch the Cook's Country cast make this recipe
PLAY VIDEO
1. 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.
2. 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.
3. 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.)
4. Cover and refrigerate until fully chilled, about 2 hours. Season with salt and pepper to taste. Serve
Recipe Source: Cooks country
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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