This smashed potato salad has a creamy texture and is great for summer barbecues.
Ingredients
3 pounds yukon gold or russet potatoes, cut into 1" chunks
salt & pepper
2 Tablespoons distilled white vinegar
1 cup mayonnaise
¼ cup water
¼ cup sweet pickle juice (from the jar of pickles you are using in the salad)
3 Tablespoons yellow mustard
¼ teaspoon cayenne pepper
3 hard-cooked large eggs, chopped
3 green onions, sliced thin
½ cup chopped sweet pickles (I used baby gherkins)
½ cup finely chopped celery (about 2 ribs)
¼ cup finely chopped onion
1 (14 ounce) can black olives, sliced (optional)
smoked paprika (optional)
Instructions
If using russet potatoes, peal then cut up. If using yukon gold you can leave the skin on, just wash well. (I used russet because that is what I had on hand).
Place the potato chunks in a large pot and cover with water. Add 1 Tablespoon of salt and bring to a boil over high heat. Then reduce to medium and cook until tender.
Drain the potatoes in colander. Transfer 3 cups of the potatoes to a large bowl, add 1 tablespoon vinegar and coarsely mash with a potato masher.
Transfer the remaining potatoes to a baking sheet and drizzle with remaining tablespoon of vinegar and toss gently. Let cool completely.
In a small bowl, whisk the mayo, water, pickle juice, mustard, cayenne, 1 teaspoon salt and 1 teaspoon pepper. Add to the mash potatoes. Fold in the eggs, green onions, pickles, celery, onion and potatoes from the baking sheet.
Cover and refrigerate until fully chilled (about 2 hours). Season with additional salt & pepper if needed and sprinkle with smoked paprika if desired.
Recipe by Baked in AZ at http://bakedinaz.com/smashed-potato-salad/