Smashed Potato Salad

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Wow, this was good...

Prep time: 10 minutes..Cook time: 1 hour and 45 minutes (includes chilling)...Portion size: 8

Ingredients

  • 3 eggs
  • 4 large potatoes, (about 1-1/2 lb/750 g), peeled (I used yellow ones)
  • 1/2 Vidalia onion or sweet onion, finely chopped
  • 2 ribs celery, diced
  • 1/2 cup (125 mL) diced gherkin pickles
  • 1/2 cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) Dijon mustard
  • 1 tbsp (15 mL) cider vinegar
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) paprika

Preparation


Place eggs in saucepan; cover with at least 1 inch (2.5 cm) cold water. Cover and bring to boil over high heat; remove from heat and let stand for 20 minutes.


Meanwhile, in large pot of boiling salted water, cook potatoes until fork-tender, about 15 minutes. Drain and coarsely chop into chunks. Place in large bowl.


Peel and chop eggs. Add to potatoes along with onion, celery and pickles, breaking up slightly with potato masher.


In small bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper and paprika. Add to potatoes, mixing well. Refrigerate until chilled, about 1 hour.

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