Smashed Potato Salad

This is good either warm or at room temperature :) Yukon Gold potatoes can used in place of the red, or use half each, the cheddar cheese is only optional, prep time includes boiling potatoes.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 12  medium  red potatoes (peeled or unpeeled)
• 3  tablespoons butter
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1⁄2 teaspoon garlic powder (I like to add it in, omit if you do not like garlic) (optional)
• 3 -4  tablespoons mustard
• 1  small onion, finely chopped
• 2 -3  small sweet pickles, chopped
• 1  stalk celery, finely diced
•  seasoning salt or   white salt
•  black pepper (to taste)
• 1⁄2 cup  shredded cheddar cheese (optional) or 1⁄2 cup  finely diced cheddar cheese (optional)

Directions

1. Cube the potatoes, then place in a large pot; cover with water and 1 tablespoons salt.
2. Bring to a boil and cook until just fork tender (cooking time will vary depending on the size of the potatoes) drain then place in a large bowl.
3. Using a fork slightly and coarsly mash the hot potatoes leaving large lumps/chunks in the mixture (do not mash till smooth).
4. Mix in butter until melted, then add in onion, celery and sweet pickles; mix to combine.
5. In a small bowl whisk together mayonnaise, sour cream and mustard; add to the potato mixture and toss to combine; add to the potato mixture and mix until well combined.
6. Season with seasoned salt (or white salt) and black pepper to taste.
7. Mix in grated cheddar cheese (if using).
8. Serve warm or room temperature.