I am dedicating this post to our late family cat, Space, to whom we said goodbye this week with heavy hearts.
Why am I dedicating a post about potato salad to a cat? Cats don’t like potato salad. Maybe not but this cat sure did love herbs. She didn’t eat the herbs, of course, but if you dropped them on the kitchen floor, she would roll around that spot on the floor like she was bathing in catnip. So since this Mustard Egg Smashed Potato Salad features fresh chives, this one’s for Space.
This recipe also just happens to be the last recipe I made for the blog while Space was still with us. Greg often took pictures of the kids and the cats while I was prepping. Here’s one of Space he took a few months ago while I was making one of our recipes.
I must tell you that the idea of “smashing’ the potatoes for the potato salad came from my dad. He just happens to be a potato salad master. In fact, the only potato salad Greg ever enjoyed in his life (until I made this one) was my dad’s. One of the reasons I think Greg likes my dad’s so much is because of the consistency. “Smashing” the potatoes allows for a more smooth potato salad with some chunks rather than having large potato pieces.
I knew I wanted to make something different than my dad for my own potato salad recipe but still smash the potatoes. I decided to incorporate egg since Greg and I are huge fans of egg salad. While I was at it, I figured I’d add some spicy brown mustard since it’s something I usually put in my egg salad. Lastly, I chose to throw in fresh chives and some white pepper to top off the combination of flavors.
To make this Mustard Egg Smashed Potato Salad, I enlisted the help of the kids, mostly for the smashing part – what kid doesn’t like to smash something?
After all of the ingredients were combined, I chilled the potato salad in the fridge for a few hours.
So far this season, we’ve served this Mustard Egg Smashed Potato Salad for two get togethers. I’m pleased to report it was a crowd pleaser. I hope you will enjoy this twist on a classic summer side dish for your family barbecues or picnics!
- 5 lb. Eastern potatoes, peeled and cubed
- 6 hard boiled eggs, peeled and finely chopped
- 1¾ cups mayonnaise
- 2 tablespoons fresh chopped chives
- ¼ cup + 1 tablespoon spicy brown mustard
- ¼ teaspoon white pepper
- Salt to taste
- Place cubed potatoes in a large pot of water.
- Bring to a boil and then reduce heat to a simmer. Cook until potatoes are tender but not mushy (approximately 10-15 minutes).
- Drain potatoes in a colander and let cool for about 10 minutes. Then place potatoes in large mixing bowl.
- Using a potato masher, "smash" the potatoes leaving small chunks throughout.
- Mix in the chopped eggs, mayonnaise, chives, mustard, white pepper and salt to taste.
- Chill in refrigerator for at least 2 hours.