Description

This smashed potato salad is made without mayonnaise, so it's healthier for you. It's made with two different kinds of potatoes, which not only makes it taste great, but the presentation is beautiful too.

Ingredients

• 1½ lb. Yukon gold potatoes, unpeeled, cut into 1 inch cubes
• 1½ lb. heirloom fingerling potatoes, unpeeled, cut into 1 inch cubes
• 1 T. salt
• 8 c. water
• 2 T. white vinegar
• 4 T. herbed olive oil
• salt and freshly ground black pepper
• 3 green onions, thinly sliced
• 1/2 c. carrots, chopped
• 1/2 c. celery, chopped
• 1/4 c. green peas
• 3 large hard boiled eggs, chopped

Steps

1. Scrub potatoes clean.
2. In a large pot or Dutch oven, place potatoes in 8 c. water with 1 T. salt; bring to boil over high heat; reduce heat to medium; cook until potatoes are tender, about 15 minutes. Drain potatoes; cool.
3. In a large metal bowl, add herbed olive oil; very coarsely smash potatoes; season with salt and pepper, to taste.