SPLASHED AND SMASHED POTATO SALAD

Potatoes are easy to over-boil. So for generations, many people have served up unintentionally mushy potato salad. However, some people — me, for example — like that texture. Now comes America’s Test Kitchen, with a technique that replicates the creaminess by smashing part of the boiled potatoes and mixing them with a mayo-based dressing perked up with mustard and cayenne. Splashing the stillhot boiled potatoes with white vinegar locks in flavor. This is basically Southernstyle potato salad, executed with a smart trick or two, and it is excellent.

3 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces 1 teaspoon kosher salt, plus more for cooking potatoes 2 tablespoons distilled

white vinegar, divided 1 cup mayonnaise 3 tablespoons yellow

mustard 1 teaspoon black pepper 1/4 teaspoon cayenne

pepper

3 boiled eggs, sliced and smashed well with a fork

3 scallions, sliced thin ½ cup chopped sweet

pickles (may use dill) ½ cup finely chopped

celery

½ cup finely chopped

onion Paprika for sprinkling

(optional)

Combine potatoes, 8 cups water and 1 tablespoon salt in a Dutch oven. Bring to boil over high heat. Reduce heat to medium and cook at a vigorous simmer until potatoes are tender, about 15 minutes.

Drain potatoes. Transfer 3 cups potatoes to a large bowl, add 1 tablespoon vinegar, and coarsely mash with potato masher. Transfer remaining potatoes to a rimmed backing sheet, drizzle with remaining 1 tablespoon vinegar, and gently toss to combine. Let cool completely, about 15 minutes.

In a small bowl, whisk mayonnaise, 1/4 cup water, mustard, black pepper, cayenne pepper and the 1 teaspoon salt. Add eggs, scallions, pickles, celery, onion and remaining potatoes; stir gently but well. (The mixture will be lumpy.)

Cover and refrigerate until fully chilled, about 2 hours. Season with salt and pepper to taste. (You may not need any.) Sprinkle with paprika if desired. Serves 8-10.

Adapted from “The Side Dish Bible” by America’s Test Kitchen ($35).

Per serving, based on 8: 397 calories (percent of calories from fat, 56), 7 grams protein, 38 grams carbohydrates, 3 grams fiber, 26 grams fat (4 grams saturated), 89 milligrams cholesterol, 630 milligrams sodium.

Potatoes are easy to overcook, so for generations, Southerners have served up unintentionally creamy potato salad. Now comes America’s Test Kitchen, with a technique that replicates that texture by smashing part of the boiled potatoes and mixing them with a mayo-based dressing perked up with mustard and cayenne. Splashing the still-hot boiled potatoes with white vinegar locks in flavor. This recipe was adapted from “The Side Dish Bible” by America’s Test Kitchen, published in 2019.