Description
The fresh crunch of the onions and celery is a perfect contrast to the creamy texture of the smashed potatoes while the tartness of the vinegar will leave you wanting more, well after the last bite!
Ingredients
Scale
1 pound baby red potatoes, cut in half
2 large eggs
1/2 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon vinegar
1 celery stalk, small dice
1/2 yellow onion, small dice
Salt & pepper, to taste
Instructions
- Cook the potatoes: In a medium-sized sauce pan, boil the potatoes in about 8 cups of water for about 10-15 minutes or until tender. To test the consistency, use a fork to squish the potato. It should easily squish with the fork but still maintain some shape. You don’t want the consistency of mashed potatoes, just slightly firmer. Once you reach the desired consistency, strain the potatoes in a colander and rinse with cold water to stop the cooking process.
- Hard boil the eggs: While the potatoes are cooking, place the eggs in a small saucepan and cover them with water. Bring the water to a boil. Once the water has started boiling, remove it from the heat and cover the pan for 12 minutes. After 12 minutes, place the eggs in a small mixing bowl filled with ice water to stop the cooking process and cool the eggs so that you are able to peel them. Allow them to cool for a few minutes and then peel them. Once peeled, place them into a medium-sized mixing bowl.
- Combine ingredients: Add the potatoes and the remaining ingredients to the same mixing bowl. Here’s the fun part! Using your hands and food-safe gloves, combine all of the ingredients while smushing the potatoes and eggs to your desired consistency.
- Season: add salt and pepper to taste.
- Enjoy those flavors!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: side