Mashed Potato Salad

[tharrison]

Mashed Potato Salad

One of the few things my mom likes to cook (she still can balance the flavors better than I!) This is the potato salad I was raised on and the "al dente" stuff just tastes like raw potatoes to me

Next time I make this I will measure everything and update with more precise measurments.

My favorite way to serve this is warm but feel free to serve it cold, just take it out a few minutes ahead to take the chill off of it.

• 4 large eggs
  
• 2 lb red skinned potatoes, cleaned
  
• 1 tsp garlic powder, to taste
  
• 1 T onion powder, to taste
  
• 1/2 T sugar, to taste
  
• 1 T red wine vinegar, to taste
  
• salt and freshly ground pepper, to taste
  
• 1/2 c mayonnaise
  

1. Leave the skins on the potatoes and chop into 1/2-inch chunks. In a large pot, add the chopped potatoes and eggs. Fill with cold water to cover contents and add a large pinch of salt.

2. Bring to a boil over high and reduce to medium-high. Boil about 20-25 minutes or until potatoes are tender (stab one with a knife, when it comes out cleanly it's done).

3. Drain potatoes and carefully remove eggs to an ice bath. Return drained potoates to pot (yes, they should be breaking up and falling apart). Peel the eggs and slice vertically and then horizontaly with an egg slicer (into a dice). Add to potatoes.

4. Sprinkle potatoes/eggs with 1 T red wine vinegar, 1/2 T sugar, 1 tsp garlic powder, and 1 tsp onion powder. Add a generous amount of salt and pepper. Add the 1/2 cup of mayonnaise and mix.

5. Add a little more of each ingredient until desired flavor and consistancy are reached. should be the consistancy of "smashed potatoes" and should have a slight tang from the vinegar (add more sugar if too vinegary or more vinegar if too sweet). You should be able to detect a garlicky/oniony undertone.

( RG973 )