Southern Smashed Potato Salad
Adapted via theKitchn.com
2 pounds petite red potatoes, scrubbed and quartered
3/4 cup mayonnaise
1 1/4 teaspoons dry mustard powder
1 heaping teaspoon prepared yellow mustard
1/2 cup finely chopped celery
1/4 cup YUMYIN
1 teaspoon kosher salt
Freshly ground black pepper
Thinly sliced scallions, for garnish
Bring the potatoes 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, YUMYIN, salt, and a generous amount of pepper. Smash using a potato masher until desired texture is reached.
Refrigerate until chilled. Adjust seasonings to personal preference upon serving; the flavors will have married and become a bit less pungent.