"For that, you need soft, yet firm, cubed potatoes that hold their shape when mixed with all the ingredients. Emeril Lagasse, though, knows a hack to salvage those overboiled spuds and create a potato salad that's, dare we say it, better than the classic American version, although there are many classic potato salads around the world. The trick is, you smash them."
"Lagasse's smashed potato salad recipe uses fork-tender potatoes that have been mashed, similar to mashed potatoes, but with a bit of a lumpier consistency, for that added layer of texture. If you think about it, this recipe boosts the flavor by increasing the surface area of the potatoes, allowing more of the potatoes to be exposed to the seasoning mix. This ensures every nook and cranny is perfectly mixed with the mayo, mustard, and pepper."
Smashing fork-tender or overboiled potatoes transforms them into a lumpier, mash-like base that soaks up dressing more fully than cubed potatoes. Increased surface area allows seasoning, mayo, mustard, and pepper to penetrate and cling to more of each bite, producing a creamier, more uniformly flavored salad. The smashed method preserves some texture while maximizing flavor absorption, turning salvaged overcooked potatoes into a desirable variation on traditional potato salad. The technique shifts the contrast between creamy dressing and firm potato toward a consistently coated, richer mouthfeel.
Read at Tasting Table
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