| 587 | 588 | 589 | 590 | 591 |
| 1 | 176 | 352 | 527 | 703 |
|
Smashed Potato Salad
2
1
3
1
1
1
1
1
1
1
Pound New potatoes; chopped
/2 Cup Minced onions
Hard−boiled eggs; chopped
Teaspoon Minced garlic
Tablespoon Light brown sugar
/2 Cup Mayonnaise; to 3/4 cup
/4 Cup Yellow mustard
Dash Worcestershire sauce
Dash Tabasco sauce
Lemon; juiced
Salt; to taste
Freshly−ground black pepper; to taste
Place the potatoes in a saucepan and cover with water. Season the water with
salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes
until fork tender, about 8 to 10 minutes. Remove from the heat and drain.
Turn the potatoes into a mixing bowl. Using a hand−held masher, mash the
potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar,
mayonnaise, and mustard. Mix thoroughly. Season the salad with
Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the
salad and refrigerate until chilled. This recipe yields 4 servings.
Smashed Potato Salad
561
Page
Quick Jump
|