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Categories: Salads, Vegetarian

Mashed Potato Salad

It's summer, and that means a new crop of barbecue books. One that stands out is "Legends of Texas Barbecue Cook Book: Recipes and Recollections from the Pit Bosses" by Robb Walsh (Chronicle Books, $18.95). It includes plenty of recipes, ... Read more

Total time: 25 minutes | Serves 4 to 6
Note: In east Texas, potato salad is roughly mashed and served warm. Adapted from "Legends of Texas Barbecue Cook Book" by Robb Walsh (Chronicle, $18.95).
  • 1 1/2 pounds baking potatoes (about 3 medium)
  • 1/2 cup mayonnaise
  • 2 green onions, sliced
  • 1 tablespoon sweet pickle relish
  • 4 teaspoons sweet pickle juice
  • 1 teaspoon hot pepper sauce
  • Salt

Step 1Peel the potatoes and cut them into 1-inch chunks. Place them in a 4-quart saucepan with water to cover and bring to a boil over high heat. Reduce the heat, cover and simmer until the potatoes are tender, about 15 minutes. Drain.

Step 2In a large bowl, mash the potatoes coarsely, leaving some small chunks, and mix with the mayonnaise, onions, relish, pickle juice, pepper sauce and salt to taste.

Each of 6 servings:
161 calories; 238 mg sodium; 5 mg cholesterol; 7 grams fat; 1 gram saturated fat; 25 grams carbohydrates; 2 grams protein; 1.69 grams fiber.
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