Is there a perfect potato salad? This potato salad might be it. Coarsely mashing a portion of the potatoes while keeping the remainder in cubes gives the salad a creamy yet toothsome texture. Bits of hard boiled egg, crunchy celery and onions and the sweet, tangy flavor from pickles gives the salad a flavor boost along with the luscious mustardy mayonnaise dressing.
A few basic ingredients are all you need to make this delicious potato salad that is sure to be a big hit at your next gathering.
Yukon Gold or yellow potatoes are first cooked in chunks. Once they are drained, a portion of the potatoes are coarsely mashed before being tossed with the other ingredients. The best of both worlds.
Velvety, crunchy, tangy potato salad. Delish!
Smashed Potato Salad
8-10
servingsAdapted from America’s Test Kitchen
Ingredients
3 pounds Yukon Gold or yellow potatoes, unpeeled, cut into 1-inch chunks
2 teaspoons fine sea salt
2 tablespoons distilled white vinegar
1 cup mayonnaise
1/4 cup water
3 tablespoons yellow mustard
1/4 teaspoon cayenne pepper
Kosher salt and pepper
3 hard-cooked eggs, chopped
3 scallions, sliced thin
1/2 cup coarsely chopped sweet pickles
1/2 cup finely chopped celery
1/4 cup finely chopped sweet onion
2 teaspoons finely chopped chives, optional
Directions
- Combine potatoes, 8 cups water, and 2 teaspoons salt in a Dutch oven or large pot and bring to a boil over high heat. Reduce heat to medium and cook at a vigorous simmer about 10-14 minutes or until potatoes are perfectly tender.
- Drain potatoes in a colander. Transfer 3 cups of potatoes to a large wide bowl and toss with 1 tablespoon of vinegar and coarsely mash with a large wooden spoon or potato masher. Transfer remaining potatoes to a rimmed baking sheet or large plate and toss with remaining 1 tablespoon of vinegar. Allow the cubed and mashed potatoes to cool completely, about 15 minutes.
- Whisk mayonnaise, 1/4 cup water, mustard, cayenne, 3/4 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a small bowl. Add cooled cubed potatoes to bowl with mashed potatoes and stir in mayonnaise mixture. Fold in eggs, scallions, pickles, celery, and onion.
- Cover and refrigerate until fully chilled, about 2 hours. Season with additional salt and pepper to taste. Sprinkle chives over the top before serving.