Hamiltons Smashed Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I wanted a potato salad that's not sweet. Everytime I make it there's never any leftovers. It goes great with BBQ's . Hamburgers, hotdogs, steaks, chicken, you name it! Ingredients:
12 to 15 potatoes (peeled and cut into 1 inch chunks) |
1 tsp. salt |
1 c. celery (chopped) |
1/2 c.red onion (diced) |
1 1/2 c. mayonaise (best foods) |
2 to 3 tbsp. spicey brown mustard |
4 cloves garlic ( pressed) |
salt to taste |
4 tbsp. dill pickle relish |
1/4 c. dill pickle juice |
5 olives (chopped) |
5 hard boiled eggs (4 chopped) (1 sliced for garnish) |
paprika |
Directions:
1. To cook potatoes cover with cold water. Add salt.
2. Bring to boil. Then cook on medium to low for about 10 mins.
3. Drain and let cool.
4. Chop celery, onion and olives.
5. In a seperate bowl mix mayo,mustard, pickles and juice, garlic and salt. Add celery, onion and olives.
6. Take about 1/3 of the potatoes and smash.Then add remaining potatoes.
7. Pour mixture over potatoes and mix. Fold in eggs.
8. Top with sliced egg and sprinkle paprika as a garnish.
9. Refrigerate until ready to eat.
10. (Making salad the night before adds more flavor and is always better the next day. )
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