Wednesday, May 02, 2012

I am always on the look out for a good potato salad recipe to go along with bbq. I love the home made version. I loathe the milky looking one behind the deli counter. They taste far too sweet and probably aren't made that recently. I like my mother's and mother in laws version just fine but it's alright for a person to have more than one potato salad recipe at their disposal. And this recipe didn't fail. A keeper. Smashed Potato Salad Adapted from The Kitchn
Serves 4 to 6 2 pounds petite red potatoes, scrubbed and quartered 3/4 cup mayonnaise 1 1/4 teaspoons dry mustard powder 1 heaping teaspoon prepared yellow mustard 1/2 cup finely chopped celery 1/4 cup finely chopped shallots 1 teaspoon kosher salt Freshly ground black pepper Thinly sliced scallions, for garnish Bring potatoes to a boil in a large pot of salted water. Cook until tender and easily pierced with a knife, about 20 to 25 minutes total. Drain potatoes and return to the pot. Add the dry mustard powder, yellow mustard, celery, shallots, salt, and a generous amount of pepper. Smash using a potato masher until desired texture is reached. (I like small chunks of whole potatoes throughout.) Refrigerate until chilled. Adjust seasonings to personal preference upon serving; the flavors will have married and become a bit less pungent.

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