Smashed Potato Salad

3 pounds russet potatoes
salt
3 large eggs, hard-cooked
1/2 cup mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon sugar
1 tablespoon cider vinegar
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/3 cup sweet pickle relish
1/3 cup scallion, minced
1/3 cup fresh parsley, finely chopped
2 tablespoons roasted red peppers (optional)

Put potatoes in large pot and add enough cold water to cover generously. Add a big pinch salt. Place over high heat, partly cover, and bring to a boil. Lower heat slightly to prevent boil-over and boil vigorously until tender when pierced with a fork, 35-40 min. for med. potatoes. Drain and let cool to room temperature.

Peel and finely chop eggs into a bowl. Mash slightly with a fork. Stir in mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions, parsley, bell pepper, and 2 tsp. salt. Cover and chill until needed.

Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork or potato masher to a texture somewhere between mashed and chunky. Pour dressing over potatoes and stir until evenly blended. Cover and chill for several hours or overnight.

To serve, turn out onto a platter or serving bowl. Sprinkle lightly with additional paprika and garnish with parsley sprigs. Serve cold.

Servings: 6
Source: Jim Fobel's Big Flavors