Smashed Potato Salad

Recipe steps

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Prep ahead

Medium bowl A3 qt

1
Medium bowl A3 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
- 1 tablespoon salt
Combine potatoes, 8 cups water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat.
2
Reduce heat to medium and cook at vigorous simmer until potatoes are tender, 14 to 17 minutes.
Done when potatoes are tender
17:00

5 qt

4
- 1 tablespoon distilled white vinegar
Transfer 3 cups potatoes to large bowl, add 1 tablespoon vinegar, and coarsely mash with potato masher.

5
Large Bowl Cdistilled white vinegar
- 1 tablespoon distilled white vinegar
Transfer remaining potatoes to rimmed baking sheet, drizzle with remaining 1 tablespoon vinegar, and toss gently to combine.
6
Let cool completely, about 15 minutes.
15:00

1.5 qt

7
- pepper
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
Whisk mayonnaise, ½ cup water, mustard, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together in bowl.
8
Stir mayonnaise mixture into mashed potatoes.
9
Medium bowl F3 hard-cooked large eggs, chopped · 3 scallions, sliced thin · ½ cup chopped sweet pickles · ½ cup finely chopped celery · ¼ cup finely chopped onion
Fold in eggs, scallions, pickles, celery, onion, and remaining potatoes until combined. (Mixture will be lumpy.)

Original recipe