Mashed Potato Salad
User Reviews
5
Mashed Potato Salad
Description
The Mashed Potato Salad features 3 to 4 cups of prepared mashed potatoes combined with diced celery and sliced green onions for texture and mild sharpness. Optional chopped hard-boiled eggs add richness. The dressing mixes mayonnaise, sour cream, sweet relish, apple cider vinegar, mustard, sugar, salt, pepper, and garlic powder, producing a balanced flavor with creamy, tangy, sweet, and slightly piquant notes.
This salad differs from classic chunked potato salads by using mashed potatoes, resulting in a creamier base softened with the dressing. The celery and green onions add crunch and freshness to the smooth potatoes. Paprika added as a garnish provides subtle smoky color and aroma.
The salad is best prepared with leftover mashed potatoes made from about 1.5 to 2 pounds of boiled peeled potatoes mashed with butter and milk, then fully cooled. Mixing in the dressing and chilling for at least an hour before serving allows the flavors to develop and the texture to firm slightly. This dish works well as a side for barbecues or casual meals where a creamy, tangy potato salad is welcomed.
For best results, use leftover mashed potatoes prepared with butter and milk, cooled completely before mixing.If making mashed potatoes fresh for this salad, boil peeled potatoes about 15 minutes until tender before mashing.
Ingredients
- 3-4 cups mashed potatoes leftover, prepared
- 4 egg chopped (optional, hard boiled
- 1 cup celery diced
- 3 green onions sliced
- ¼ teaspoon paprika for garnish, optional
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup sweet relish (sweet or dill pickle)
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons yellow mustard or dijon
- 1 teaspoon granulated sugar
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon garlic powder
Instructions
- Mix all dressing ingredients in a bowl.
- Combine mashed potatoes with dressing & remaining ingredients. Mix well.
- Refrigerate at least one hour before serving.
Notes
- For best results, use leftover mashed potatoes prepared with butter and milk, cooled completely before mixing.
- If making mashed potatoes fresh for this salad, boil peeled potatoes about 15 minutes until tender before mashing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324 | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 561mg | 23% |
| Potassium | 471mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 26mg | 29% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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