Mashed Potato Salad

Mashed Potato Salad Recipe

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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


  • 7
    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
  • 2
    eggs, hard boiled
  • 2 Tbsp
    butter, room temperature
  • 1/4 tsp
    garlic powder, more or less to taste
  • 2 tsp
    celery salt
  • 1
    green pepper, finely diced (optional)
  • 1/4 c
    sour cream (optional)
  • ·
    seasoning salt, to taste
  • ·
    black pepper, to taste

How to Make Mashed Potato Salad


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

Printable Recipe Card

About Mashed Potato Salad

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

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