*  Exported from  MasterCook  *

                           Smashed Potato Salad

Recipe By     : Big Flavors by Jim Fobel
Serving Size  : 6    Preparation Time :0:00
Categories    : Potatoes                         Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        russet potatoes
                        salt
   3      large         eggs -- hard-cooked
     1/2  cup           mayonnaise
   2      tablespoons   spicy brown mustard
   1      tablespoon    sugar
   1      tablespoon    cider vinegar
     1/2  teaspoon      black pepper
     1/2  teaspoon      paprika
     1/3  cup           sweet pickle relish
     1/3  cup           scallion -- minced
     1/3  cup           fresh parsley -- finely chopped
   2      tablespoons   roasted red peppers -- (optional)

Put potatoes in large pot and add enough cold water to cover generously.
Add a big pinch salt. Place over high heat, partly cover, and bring to a
boil. Lower heat slightly to prevent boil-over and boil vigorously until
tender when pierced with a fork, 35- 40 min. for med. potatoes. Drain and
let cool to room temperature.

Peel and finely chop eggs into a bowl. Mash slightly with a fork. Stir in
mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions,
parsley, bell pepper, and 2 tsp. salt. Cover and chill until needed.

Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork
or
potato masher to a texture somewhere between mashed and chunky. Pour
dressing
over potatoes and stir until evenly blended. Cover and chill for several
hours or overnight.

To serve, turn out onto a platter or serving bowl. Sprinkle lightly with
additional paprika and garnish with parsley sprigs. Serve cold.



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