Smashed Potato Salad with Broccoli and Cheddar

Photo courtesy of my Mac

   For Father's Day dinner I found a new twist on an old favorite - potato salad. I had been browsing some of the food magazines and thought, if I combined a little of this and that, I could come up with something interesting. Yeah, such was the case. I figured out how to do "smashed" potato salad.
  Instead of bothering to cut potatoes into nice little cubes or slices, once they were done, I just plopped them into the bowl and chunked them up with my wooden spoon so that they were in smaller clumps. It's kind of a "rustic" cut as they would say on TV.  I call it easy. Adding the broccoli and cheese was a great touch that gave the dish flavor and color. This is one salad that is good served warm or cold and could be made ahead and put in a casserole dish to warm up easily.

Smashed Broccoli Cheddar Potato Salad
5-6 medium potatoes
1/4 cup butter
1/4 cup sour cream
1/2 tsp. black pepper
1 tsp. kosher salt
4-5 fresh chives, chopped (2 tsp.)*
5-6 slices bacon, crumbled
1 cup broccoli, cooked
1 cup (1/2 pkg.) cheddar cheese, shredded

*(If you don't have chives, use parsley)

  Wash potatoes and put into large pot. Cover with cold water by an inch or two. Boil on high until fork tender, about 45 minutes. Drain hot water. Let cool so that you can handle.
  Put broccoli into steamer and microwave 5-6 minutes until tender. Let stand.
  Peel potatoes. Skins should remove easily.
  Put warm potatoes into large heat proof bowl. Add butter, sour cream and salt and pepper. Smash potatoes into chunks. Warm in microwave if needed to melt butter and blend. Mix well.
  Add bacon, chives, broccoli, and cheese. Mix well. Serve warm or refrigerate until needed. Serves 6-8.

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