Page 327 - Family cookbook v30_Neat

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Dora Davison

Smashed Potato Salad

This is a recipe that does not have set quantities, so feel free to adjust.

8 hardboiled eggs chopped

3 dill pickles chopped

2 tablespoons sweet pickle relish

5 pounds russet or Yukon gold potatoes

1 cup of mayonnaise (maybe more)

1 tablespoon Dijon mustard

1‐1/2 tablespoon yellow mustard

1 yellow or white onion about the size of a large orange, diced

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon vinegar

Pinch of sugar

1. Peel and chop potatoes into 1/2 inch chunks.

2. Boil potatoes until fork tender, and drain.

3. In a large bowl mix all ingredients except potatoes.

4. Add drained potatoes and beat with a mixer until

smooth.

5. Taste and adjust salt, vinegar and mayonnaise to
taste.