Smashed Potato Salad

This Smashed Potato Salad offers a delightful twist on the classic side dish by crushing the potatoes slightly to create nooks that hold onto the dressing. The result is a vibrant mix of textures, with creamy bites and crispy edges. The dressing combines rich mayonnaise, sharp yellow mustard, and a hint of brown sugar for a perfect balance of tang and sweet. Chopped hard-boiled eggs and fresh minced onions add protein and a savory kick. It is an ideal dish for summer picnics, barbecue gatherings, or as a comforting side for any meal. Easy to prepare with pantry staples, this salad is sure to become a family favorite.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 423.8

Dietary: Gluten-free, Vegetarian

Description

This Smashed Potato Salad offers a delightful twist on the classic side dish by crushing the potatoes slightly to create nooks that hold onto the dressing. The result is a vibrant mix of textures, with creamy bites and crispy edges. The dressing combines rich mayonnaise, sharp yellow mustard, and a hint of brown sugar for a perfect balance of tang and sweet. Chopped hard-boiled eggs and fresh minced onions add protein and a savory kick. It is an ideal dish for summer picnics, barbecue gatherings, or as a comforting side for any meal. Easy to prepare with pantry staples, this salad is sure to become a family favorite.

Ingredients

2 pound New potatoes, chopped
1/2 cup Minced onions
3 Hard-boiled eggs, chopped
1 teaspoon Minced garlic
1 tablespoon Light brown sugar
1/2 To /4 cup mayonnaise
1/4 cup Yellow mustard

Directions

1
Place the chopped new potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
2
Reduce heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain well and let steam dry for 5 minutes.
3
While potatoes cool slightly, whisk together the mayonnaise, yellow mustard, light brown sugar, and minced garlic in a small bowl until smooth.
4
Transfer the warm potatoes to a large mixing bowl. Gently press each potato with a fork or potato masher to break them up slightly, keeping some chunks intact.
5
Fold in the minced onions and chopped hard-boiled eggs into the smashed potatoes.
6
Pour the dressing over the potato mixture and toss gently until everything is evenly coated.
7
Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately or chill for 30 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 423.8kcal

% Daily Value *
Total Fat 18.8g29%
Saturated Fat 4.0g20%
Cholesterol 281.5mg94%
Sodium 284.1mg12%
Total Carbohydrate 48.9g17%
Dietary Fiber 6.0g24%
Sugars 8.0g
Protein 16.1g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the salad to chill for at least 30 minutes before serving to let the flavors meld.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

If you prefer a lighter version, substitute half of the mayonnaise with Greek yogurt.

New potatoes are recommended for their waxy texture and thin skins, but red or yellow potatoes also work well.

To prevent the salad from becoming too soggy, ensure the boiled potatoes are thoroughly drained and allowed to steam dry before smashing.

Keywords: potato salad, smashed potatoes, side dish, bbq side, picnic food, mustard dressing, mayonnaise, hard boiled eggs, onion salad, garlic, new potatoes, summer salad, comfort food, easy recipe, leftover friendly, vegetarian option, tangy, creamy, family meal, potato side

Read it online: https://www.chefs-mate.com/recipe/smashed-potato-salad/