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.


★★★★★ 1 vote

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

How to Make Mashed Potato Salad


  1. Peel, cut, and cook potatoes as for making mashed potatoes.
  2. When done cooking, drain the potatoes well, and then mash them.
  3. To the mashed potatoes, add the relish, onion, celery, salt and pepper.
  4. In a medium size bowl mix the vinegar and sugar; mix until sugar is dissolved.
  5. Add the salad dressing to the vinegar/sugar mixture, and mix well.
  6. Pour the salad dressing mixture into the mashed potatoes, and mix thoroughly. (If the potatoes seem too dry, add more of the salad dressing.)
  7. Fold in the chopped eggs.
  8. Serve salad immediately while still warm, or serve it at room temp, or refrigerate the salad overnight, and serve it the next day.
  9. 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.

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