Name: Smashed Potato Salad
Ingredients: 3 lb Russet potatoes; Salt; 3 lg Eggs -- hard-cooked; 1/2 c Mayonnaise; 2 tb Spicy brown mustard; 1 tb Sugar; 1 tb Cider vinegar; 1/2 ts Black pepper; 1/2 ts Paprika; 1/3 c Sweet pickle relish; 1/3 c Scallion -- minced; 1/3 c Fresh parsley -- finely; Chopped; 2 tb Roasted red peppers --; (optional)

For every Christian in every culture, repentance is necessary. This doesn’t mean that when people become Christians, they suddenly become perfect and never have any struggles with sin again. But this does mean that when we become followers of Jesus, we make a decided break with an old way of living and take a decisive turn to a new life. We literally die to our sin and to ourselves – our self-centeredness, self-consumption, self-righteousness, self-indulgence, self-effort, and self-exaltation. In the words of Paul, we “have been crucified with Christ and [we] no longer live, but Christ lives in [us].”

David Platt

CATEGORY	CUISINE	TAG	YIELD
Eggs		Favorite, Potato, Potatoes, Salad, Salads	6	Servings

INGREDIENTS

3	lb	Russet potatoes
		Salt
3	lg	Eggs — hard-cooked
1/2	c	Mayonnaise
2	tb	Spicy brown mustard
1	tb	Sugar
1	tb	Cider vinegar
1/2	ts	Black pepper
1/2	ts	Paprika
1/3	c	Sweet pickle relish
1/3	c	Scallion — minced
1/3	c	Fresh parsley — finely
		Chopped
2	tb	Roasted red peppers —
		(optional)

INSTRUCTIONS

Put potatoes in large pot and add enough cold water to cover generously.
Add a big pinch salt. Place over high heat, partly cover, and bring to a
boil. Lower heat slightly to prevent boil-over and boil vigorously until
tender when pierced with a fork, 35-40 min. for med. potatoes. Drain and
let cool to room temperature.
Peel and finely chop eggs into a bowl. Mash slightly with a fork. Stir in
mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions,
parsley, bell pepper, and 2 tsp. salt. Cover and chill until needed.
Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork
or potato masher to a texture somewhere between mashed and chunky. Pour
dressing over potatoes and stir until evenly blended. Cover and chill for
several hours or overnight.
To serve, turn out onto a platter or serving bowl. Sprinkle lightly with
additional paprika and garnish with parsley sprigs. Serve cold.
Posted to EAT-L Digest - 27 May 96
Date:    Tue, 28 May 1996 17:28:34 -0500
From:    Fran <[email protected]>
Recipe By     : Big Flavors by Jim Fobel

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”