Emeril’s smashed potato salad is tangy and peppery, goes great with brisket or ham, and just about everything else you can think to serve it with.
2 lbs new potatoes, scrubbed and cut into 1/2” pieces
2 t salt
1/2 c minced onion
3 hard boiled eggs, chopped
1 t minced garlic
1/2 c to 3/4 c mayonnaise
1/4 c Dijon mayonnaise
2 T fresh lemon juice
1 T brown sugar
1/2 t red pepper sauce
1/2 t Worcestershire sauce
1 t fresh ground pepper
Place potatoes in a large saucepan and add enough water to cover. Add 1 t of the salt. Bring to a boil over high heat. Reduce the heat to medium low and simmer until fork tender, about 10 minutes. Drain.
Mash the potatoes in a large mixing bowl with a large fork. They should be lumpy. Mix in the onions, and eggs.
In a large measuring cup or small bowl, mix garlic, 1/2 c of the mayonnaise, mustard, lemon juice, and brown sugar stirring well to dissolve the sugar. Season with pepper sauce, Worcestershire, the remaining 1 t salt and the pepper. Taste for seasoning and add more hot sauce if desired. Stir into potato mixture. Add more mayonnaise if desired.
Serve at room temperature or chilled. Both taste great.
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