Recipe - Smashed Potato Salad

3 pound Russet potatoes
Salt
3 lg Eggs hardcooked
One half cup Mayonnaise
2 tablespoon Spicy brown mustard
1 tablespoon Sugar
1 tablespoon Cider vinegar
One half teaspoon Black pepper
One half teaspoon Paprika
1/3 cup Sweet pickle relish
1/3 cup Scallion minced
1/3 cup Fresh parsley finely
Chopped
2 tablespoon 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 boilover and boil vigorously until
tender when pierced with a fork, 3540 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.

Posted to EATL Digest 27 May 96

Date: Tue, 28 May 1996 17:28:34 0500

From: Fran frich@TENET.EDU

Recipe By : Big Flavors by Jim Fobel