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


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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

How to Make Mashed Potato Salad


  • 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.

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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