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Smashed Potato Salad

Have you ever boiled potatoes for potato salad, and overcooked them? With the kind of potato salad I make during the holidays, it would completely ruin my salad. For my holiday potato salad, I need firm (but not hard) potatoes. If you do overcook your potatoes, I have a perfect recipe for you – – smashed potato salad.

Traditional potato salad is a little fussy, but not smashed potato salad. There’s no chilling of the potatoes, to prevent carry over cooking. You simply smash up when cooked. Now, this isn’t mashed potato salad, it’s smashed potato salad. Leave some chunks, and don’t overcook to the point of mush. Also, dress the salad when the potatoes are still warm, as this allows the potatoes to assume the taste of the dressing.

If you are looking for a quick offering for a potluck, or a simple side dish for dinner, try this recipe for smashing results.

Smashed Potato Salad

2/3 cup mayonnaise
2 TBSP olive oil
2 TBSP cider vinegar
1 1/2 tsp dry mustard
1 tsp dried dill
2 tsp salt
cracked pepper, to taste
3 pounds Russet potatoes
1/2 cup sweet bell pepper
3/4 cup diced celery

 

Peel, and cut potatoes into chunks. Boil until fork tender, but not falling apart.

Meanwhile, whisk together mayonnaise through pepper. After the potatoes are done, drain, and smash, leaving some chunks. While still warm, add dressing to the potatoes.

Fold in remaining ingredients and chill.

 

 

 

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