*  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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