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Smashed Potato Salad
2 pounds new potatoes, chopped
1/2 cup minced onion
3 hard boiled eggs, chopped
1 teaspoon minced garlic
1 tablespoon light brown sugar
1/2 cup to 3/4 c. mayonnaise
1/4 cup yellow mustard
1 dash Worcestershire sauce
1 dash Tabasco sauce
1 lemon, juiced
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. Serve with the brisket.
Yield: 4 servings.
Emeril Lagasse |
