Smashed potato salad from Cook's Country Magazine, Jun/Jul 2016 (page 8)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on July 27, 2017

    I found this to be a nice potato salad with a good balance between sweet and sour. However, it wasn't particularly special. I did use sweet relish in place of the sweet pickles. Also, to really be properly sized, the potatoes need to be cut into pieces closer to 1/2" than 1".

  • Rinshin on May 30, 2016

    I was surprised to find that using yukon poatoes makes this ultra creamy potato salad. I did not use the water. The ratio of mayo, mustard and vinegar was right on. Very delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.