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Name: Smashed Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 Hard-boiled eggs; chopped; 1 ds Worcestershire Sauce; 1 ds Tabasco sauce; Salt to taste; 1/2 c Mayonnaise; to 3/4 cup; 1 ts Garlic minced; 1/2 c Minced onions; 1 Lemon; juiced; 2 lb New potatoes; chopped; 1 tb Light brown sugar; 1/4 c Yellow mustard; Black Pepper freshly ground

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INGREDIENTS

3 Hard-boiled eggs; chopped
1 ds Worcestershire Sauce
1 ds Tabasco sauce
Salt ; to taste
1/2 c Mayonnaise; to 3/4 cup
1 ts Garlic ; minced
1/2 c Minced onions
1 Lemon; juiced
2 lb New potatoes; chopped
1 tb Light brown sugar
1/4 c Yellow mustard
Black Pepper ; freshly ground

Servings

INSTRUCTIONS

Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl. Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-04-1997 Recipe by: Emeril Lagasse

NOTES

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Smashed Potato Salad

3 Hard-boiled eggs; chopped
1 ds Worcestershire Sauce
1 ds Tabasco sauce
 Salt to taste
1/2 c Mayonnaise; to 3/4 cup
1 ts Garlic minced
1/2 c Minced onions
1 Lemon; juiced
2 lb New potatoes; chopped
1 tb Light brown sugar
1/4 c Yellow mustard
 Black Pepper freshly ground

Place the potatoes in a saucepan and cover with water. Season the water  with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the  potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and  drain. Turn the potatoes into a mixing bowl. Using a hand-held masher, mash  the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar,  mayonnaise, and mustard. Mix thoroughly. Season the salad with  Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover  the salad and refrigerate until chilled. This recipe yields 4 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    06-04-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (289g)
Recipe Makes: 4 servings

Calories: 58
Calories from Fat: 6 (10%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 180.8mg		6 %
Potassium 217.4mg		6 %
Total Carbohydrate 13.3g		4 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 11.8g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 58

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