Mashed Potato Salad Recipe

Name: Mashed Potato Salad
Yield: 4 servings
Cuisine: American
Ingredients: 5 red potatoes; 5 yukon gold potatoes; 2 tablespoons butter; salt and pepper; 1/2 cup mayonnaise; 1/4 cup prepared mustard; 1/2 cup sour cream; 1 stalk celery, finely chopped; 1 small red onion, finely diced; 2 small sweet gherkins, finely chopped

Servings: persons

5 red potatoes
5 yukon gold potatoes
2 tablespoons butter
salt and pepper
1/2 cup mayonnaise
1/4 cup prepared mustard
1/2 cup sour cream
1 stalk celery, finely chopped
1 small red onion, finely diced
2 small sweet gherkins, finely chopped

1
Peel potatoes and cut into chunks.
2
Place potatoes in a large saucepan and cover with water.
3
Cook over medium heat until potatoes are tender.
4
Drain and place cooked potatoes in a large bowl.
5
Mash potatoes with butter and salt and pepper to taste.
6
I like to leave them a little chunky.
7
Stir in the celery, onion and pickles.
8
Mix together the mayonnaise, mustard and sour cream, and stir into mashed potatoes, mixing well.
9
Serve warm or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 red potatoes, 5 yukon gold potatoes, 2 tablespoons butter, salt and pepper, and more.

Yes, Mashed Potato Salad falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mashed Potato Salad

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