Get Ready for Summer Cookouts with our Smashed Potato Salad Recipe

I love

potato

es so much that I don't let yards the size of my postage stamp stop me from growing my own and one year I grew 40 pounds of

potato

es, we had all kinds of banana fingerlings, rose fins, one of my favorites, and balls of German butter I have. two favorite potato dishes and one is creamy mashed potatoes, but I also love chunky potato

salad

and luckily Christy is here to show me how I can enjoy both of my favorites in one very southern dish. Well, this is not mashed potato

salad

, okay, mashed potato salad. and the difference, well, that's what we had to first figure out what exactly mashed potato salad was.

Some versions we found put all the cooked potatoes in a blender, pureed the whole bunch and left us cold whipped potatoes with mayonnaise, it was a little weird and then other versions used a food mill or a food mill but they gave us the same effect with more dishes to wash, so we wanted a more rustic approach, we wanted to leave the skin on to give it a bit of texture and we also wanted to have a mix of textures in the potato itself, so some pieces are a smooth, creamy puree, The best of both worlds.

Yeah, okay, I have three pounds of Yukon Gold potatoes. I'm going to add them to my Dutch oven with eight cups of water and one tablespoon. of salt now we had to work against our instincts here we generally try to keep the potatoes really intact, but for the potato salad we can cook the potatoes until they are completely tender and that will take about 15 minutes over medium heat. heat after the potatoes have boiled, you want to get exactly the right amount of fall-apart ability, I'm under custodial control here, Bridgette, she's in complete control and I'm amazed, the potatoes have been simmering for about 15 minutes , so let's take them out of the pot quickly so they don't overcook.

Now we try to flatten the entire pot. We got much better results when we mashed just a portion of the potatoes and left the rest in chunks, so that's what What we're going to do is simply transfer three cups of my cooked potatoes to a large bowl, so I have a tablespoon of distilled white vinegar which I'll add while they're really hot just work out your aggressions and these really I want them to be completely mashed okay and now we have the rest of the potatoes which I'm just going to transfer to a baking sheet and we want to keep them in nice big chunks .

I'm also going to season them with another tablespoon of vinegar. Brilliant. That smells so good we're going to set these potatoes aside and it helps to let them cool to room temperature. This should only take about 15 minutes. Well, now it's time to start our dressing. It's a mayonnaise-based dressing, but we want something really bright. and spicy this time, so in addition to the cup of mayonnaise that I have, I will add three tablespoons of yellow mustard. In my opinion, yellow mustard is superior to all other mustards, it is so bright that it even makes it look bright.

I'm going to add half a cup of water to loosen this dressing. Now I want to season this as well, so I have a teaspoon of salt, a teaspoon of pepper and a quarter teaspoon of cayenne wheat. Okay, that won't make it spicy, it will just add a little flavor. I'm going to add this to my mashed potatoes. I could eat it right now. We'll mix it up. We'll leave it aside for now. Alright. We've added all of our seasonings, but now we want to add some. texture for this, I have half a cup of sweet pickle, we just wanted to have a little bit of sweet, just a little bit to balance out all that bright flavor, so I'm going to chop them up more or less, okay. looks good now we also wanted to add some freshness in the form of scallions so im going to add three scallions to the mix they give it color we are using the white and green parts we have a quarter cup of finely chopped onion and a half cup of finely chopped celery and then I have three hard-boiled eggs that I cut up and now we're going to add the rest of the potatoes, the pieces that we left, you know, we overlooked them. boiled eggs but they are a game changer they are very easy to peel so we cleverly call them our easy peel boiled eggs and for that

recipe

just go to the website now I'm going to mix this up a little bit carefully I don't .

I want to be too rough because we've worked really hard to keep those textures consistent. I love that you included me in it. You've done all the work so I don't want to mix it too much, it should still be a little lumpy and a little thick now I'm just going to cover this with some plastic wrap and we'll chill it. You have to chill it for about two hours, but that will help all these wonderful flavors meld and it will taste fabulous. It's worth the wait, our salad is cold for two hours. I've been chilling too.

Oh yeah, here we go, picnic style. Really cool texture. I have to say that most of that creaminess is the potato. You know tons of potato in this and I will say. that cayenne, I get it, it's there, it makes a very nice beer option at your picnic, and the sweet pickles just come through a little bit and give you a nice sweet touch to that spicy flavor, well, if you want to make it. the best mashed potato salad at home. Well, you'll have to start with potatoes. Yukon goats are perfect because they hold their shape and break down enough to give you a nice creamy, rustic texture.

Well, that's code four, you can leave the peel and mash a third of the cooked potatoes create your own sweet and spicy dressing with mayonnaise, yellow mustard and pickles, scallions for freshness, hard-boiled eggs for flavor and celery for crispy, fold them with the rest of the potatoes, there you have it from the cook. country, the best shredded potato salad

recipe

you'll ever find and you can find this recipe and all of the season's recipes along with our tastings, tests and select episodes on our website cookscountry.com. The great job you've been waiting for years. To say that, thank you for watching Cook's Country from America's Test Kitchen.

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