Smashed Potato Salad

Makes 8
Prep 20 m
Cook 30 m



  1. 1 of 4 Combine potatoes and cold water to cover in large saucepan. Partially cover. Bring to boiling; cook 30 minutes, until tender. Drain.
  2. 2 of 4 Grate eggs into large bowl; mash with fork, pressing against side of bowl. Stir in mayonnaise, mustard, sugar, salt and pepper.
  3. 3 of 4 Peel potatoes; cut into chunks. Add to dressing in bowl. Add pickle, onion and parsley, tossing to coat and mashing potatoes with fork to desired consistency. Refrigerate, covered, for several hours.
  4. 4 of 4 Garnish with paprika, egg slices and parsley sprigs if desired. Makes 8 servings.
Nutrition Information for Smashed Potato Salad
Servings Per Recipe: 8
Per Serving: 884 mg sodium, 3 g sat. fat, 82 mg chol., 7 g Fat, total, 40 g carb., 6 g pro., 257 kcal cal.
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Printed from 08/24/2019