Recipe(tried): Smashed Potato Salad

I used this to adapt some leftover smashed potatoes with sour cream and chives into a potato salad. I just added hard boiled egg and Emeril's dressing ingredients to what I had. It made a very good potato salad which could only have been better if I had remembered to add the garlic.

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.

Smashed Potato Salad

2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces
2 teaspoons salt
1/2 cup minced yellow onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1/2 to 3/4 cup mayonnaise or store bought mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper

In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon 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.

In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar.

Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper.

Serve warm or chilled.

Yield: 4 servings