Smashed Potato Salad

Name:    Smashed Potato Salad

Story:     from a recipe "Smashed Potato Salad" aired on Cook's Country in 2017 and then I modified by me.

Years making it:  Began in 2021  

Author / Creator:  Chuck Whittier

Submitted by: Chuck Whittier 

Ingredients:   

• 5 cups of potatoes, not peeled, cut into 3/4" cubes
• 2 tablespoons white vinegar
• 1teaspoon freshly ground black pepper
• 3 heaping tablespoons of yellow mustard
• 1/2 teaspoon cayenne pepper
• 1 cup mayonnaise
• 1/2 cup coarsely diced Bread & Butter pickles
• 1/2 teaspoon celery seeds
• 2 large hard boiled eggs cut into 1/4" pieces.
• 1/2 cup green onions, Chopped into 1/4" pieces.
• 1/3 cup finely chopped red onion
• 1/4 cup water

Directions:  

1. In a small pot, 8 cups water and boil the potatoes until done. Just done. Drain the potatoes in a colander. Transfer 2 cups to a bowl. Add a tablespoon of vinegar to the potatoes and coarsely mash with a potato masher. Transfer remaining potatoes to baking sheet and sprinkle with remaining vinegar, lightly toss and spread out to cool. At least 15 minutes.  
2. In a bowl add the mayonnaise, mustard, cayenne, ground pepper, celery seeds and water and mix well.  Add this mixture to the smashed potatoes and mix well.  
3. Now you'll be adding some texture to the mix.  Spread the diced pickles, green onions, red onions, and chopped eggs onto the top of the mixture and stir in easily. Add in the cooled potatoes and stir in gently to retain the texture.  Cover with plastic wrap and place in the refrigerator for at least 2 hours.  Then you can transfer to a better sized container.
4. Serves  6 to 8.