Mashed potato salad
Mashed potato salad from Adrian Miller's Black Smoke
Ingredients
- 24 ounces potatoes russet, peeled, cut into 1" chunks
- 1/2 cup mayonnaise Use Just Mayo for an egg- and soy-free version
- 1 tbsp mustard (prepared) I used Creole mustard for my version
- 2 onions (green) thinly sliced
- 1 tbsp pickle relish
- 4 tsp pickle juice
- 1-4 tsp hot sauce start wit 1 tsp and add to taste
Instructions
- Add potatoes to boiling lightly salted water and cook just until fork-tender, about 15 minutes. Drain and mash with a potato masher in a large bowl.
- Whisk mayo through hot sauce in a medium bowl. Taste and add more hot sauce as desired. Add to mashed potatoes and stir to coat.
- Pressure cooker instructions: Put 1 cup water in the bottom of the pressure cooker. Add potatoes to strainer or steamer basket inside the pressure cooker. Close lid. Bring to high pressure and cook for 4 minutes. Turn off heat. Let sit for 5 minutes, then release pressure and open the lid. No need to rinse.
Notes
"In his book Legends of Texas Barbecue Cookbook, Robb Walsh credits this recipe to the cooks at New Zion Missionary Baptist Church. There it’s served with an ice cream scoop. I hadn’t really experienced this type of potato salad before I started eating my way through Texas. Walsh notes that this “soft and fluffy” style of potato salad is common in East Texas. I add some mustard to make it slightly tangy." Recipe from Black Smoke: African-Americans and the United States of Barbecue by Adrian Miller, © 2021 The University of North Carolina Press. Used with permission.