Mashed Potato Salad

Cindi Bauer


This potato salad tastes a lot like Amish Potato Salad, and the Yellow Mustard Potato Salad we buy at Festival Foods (minus the yellow mustard). This salad was so easy to put together. It's also now my favorite way to make potato salad.

pinch tips: How to Peel Potatoes



9-10 (Or 3 lbs. of potato salad)


Stove Top


6 medium
potatoes (2-1/2 lbs unpeeled potatoes)
1/3 cup
sweet pickled relish (all ready chilled)
2 Tbsp
diced onion
1/3 cup
diced celery
salt & pepper, season according to taste
1 Tbsp
5% white vinegar
2 Tbsp
granulated sugar
1 cup
salad dressing (all ready chilled)
5 large
eggs, hard-boiled and chopped

Directions Step-By-Step

Peel, cut, and cook potatoes as for making mashed potatoes.
When done cooking, drain the potatoes well, and then mash them.
To the mashed potatoes, add the relish, onion, celery, salt and pepper.
In a medium size bowl mix the vinegar and sugar; mix until sugar is dissolved.
Add the salad dressing to the vinegar/sugar mixture, and mix well.
Pour the salad dressing mixture into the mashed potatoes, and mix thoroughly. (If the potatoes seem too dry, add more of the salad dressing.)
Fold in the chopped eggs.
Serve salad immediately while still warm, or serve it at room temp, or refrigerate the salad overnight, and serve it the next day.
Note: One thing I wanted to mention... if you were to use already "chilled" relish, hard boiled eggs and salad dressing, it helps to cool down the heated mashed potatoes, so you can eat this potato salad once your done preparing it. We enjoy this salad served warm, at room temp, or even chilled and eaten the next day. Also, I found it only took me 1 hour to prepare this salad.