Mashed Potato Salad Recipe

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Mashed Potato Salad

Shellie Phillips


This is a wonderfully delicious and versatile recipe. If you are making a cold potato salad and you over cook the potatoes –which I frequently do – just make this complement filled dish. If you are looking for a warm side dish that family and friends will find to be different yet vaguely familiar . . . serve this. Just try it, I guarantee you will love it and it is sooooooo easy!!!

★★★★★ 1 vote
approx. 6
10 Min
20 Min


red potatoes
1/4 c
pickle relish, sweet
1/4 c
olives with pimiento, finely chopped
1 large
onion, finely diced
1/4 c
dijonnaise creamy dijon mustard
1/4 c
eggs, hard boiled
2 Tbsp
butter, room temperature
1/4 tsp
garlic powder, more or less to taste
2 tsp
celery salt
green pepper, finely diced (optional)
1/4 c
sour cream (optional)
seasoning salt, to taste
black pepper, to taste


1Cube potatoes, if desired you may peel them although I don't.
2Place potatoes and eggs in a large saucepan and cover with water. Cook over medium heat until potatoes are tender.
3Drain and place cooked potatoes in a large bowl. Peel eggs.
4Mash potatoes and eggs with butter and garlic powder, celery salt, seasoning salt and pepper to taste.
5Once mashed stir in the mayonnaise, and mustard mixing well.
6Stir in the olives, onions, and pickle relish, (and green pepper).
7If the mixture is too thick loosen with sour cream and/or pickle relish juice.
8For presentation, sprinkle a little paprika on top.
9Serve warm or at room temperature. It is even better the next day.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy