Crushed Potato Salad
2 pounds red potatoes
¾ cup mayonnaise
½ teaspoon mustard powder
1 teaspoon yellow mustard (prepared)
½ cup chopped celery, finely
2 carrots, chopped
4 eggs, boiled
1 cup peas
½ onion, finely chopped
Scallions, thinly sliced, for garnish
Salt and freshly ground black pepper, to taste
- Bring the potatoes and carrots to a boil in a large pot of salted water. Cook until tender and easily pierced with a knife, 20 to 25 minutes total. Drain potatoes and return to the pot.
- Add the mayonnaise, dry mustard powder, yellow mustard, celery, carrots, peas, boiled eggs, onion, salt and pepper. Smash using a potato masher until desired texture is reached.
- Refrigerate until chilled. Adjust seasonings to personal preference upon serving; garnish with scallions.