A potato salad made using half smashed and half chunky potatoes and finished with a sour cream and mayonnaise-based dressing.
Sour Cream Smashed Potato Salad
Hope y'all don't mind me sneaking in another potato salad before we roll into Fall in a few days!
Not that it matters much what the calendar says in the Deep South because yesterday it was miserably hot and humid. Not that the weather has ever stopped a craving on me, I sure do look forward to some cooler temperatures and some belly warmin' meals though - hopefully soon!
I wrote this version of potato salad in honor of my mother-in-law, who passed away a few years back. Although it's a bit different from her version, very different from my Mama's and different even from the way my father-in-law, who was also a great cook, made his, she prepared her potato salad mostly mashed, something that was very new to me.
With two parents who were great cooks, I don't know why The Cajun didn't learn how to cook! Wait. Yeah I do. He's spoiled rotten! But... I guess I've continued that tradition myself, so what's a gal to do?
By the way.... I'm interrupting the post here to remind you that this is a blog, not just a "recipe site," and want to thank all of you who have supported my work over the years! If you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Here's how to make my Sour Cream Smashed Potato Salad.
Combine the dressing ingredients - mayonnaise, sour cream, yellow mustard, apple cider vinegar and freshly cracked black pepper.
Whisk together until smooth and set aside.
I'm starting off my potatoes with the Instant Pot, an appliance that I tend to use most often now for potatoes that I'm using to make potato salad. You can, of course, simply boil your potatoes as usual. I've included directions for both in my recipe, with the Instant Pot instructions at the very bottom of the recipe text below.
Nestle three eggs in with your potatoes, four if you want an extra one to slice for garnish. I didn't add eggs this time because I already had a bowl of boiled eggs in the fridge.
Boil until tender but still firm, about 12-15 minutes stovetop, or to desired consistency. Test potatoes by piercing with a sharp knife and transfer to a lidded storage bowl. Use tongs to immediately transfer eggs to an ice water bath.
Use a masher to break up some of the potatoes, leaving others in chunks.
Melt 1/4 cup of bacon drippings.
Add to the potatoes.
Stir.
I also use my Instant Pot to hard boil eggs these days, so I almost always have some snacking eggs already boiled in the fridge. You can see my post by tapping or clicking here on the stovetop method I use for the best, easy to peel, boiled eggs.
Add the green and yellow onion and celery. Chop three of the hard-boiled eggs, reserving last egg for garnish. Add chopped egg to potatoes. Gently toss everything together.
Add the dressing and give another toss.
Taste and adjust seasonings as desired.
If you boiled the fourth egg, slice and scatter slices over the top. Garnish top with paprika and parsley flakes, if desired and scatter slices of remaining hard-boiled egg over the top if using.
May be served immediately or cover and refrigerate at least one hour until ready to serve.
For more of my favorite potato salad recipes, check out my Pinterest page!
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