Mom'S Mashed Potato Salad Recipe

Name: Mom'S Mashed Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups mashed potatoes (good for left-overs); 1/3 cup celery & leaves, finely chopped; 1/3 cup sweet pickle relish, drained well; 1/3 cup sour cream; 1/4 cup mayonnaise, more if needed; 1/3 cup onion, finely chopped; 1/4 cup half-and-half cream; 2 tablespoons wine vinegar; 2 teaspoons yellow mustard, to taste; 3 hard-boiled eggs, separate yolks; salt; white pepper; cooking spray

Servings: persons

4 cups mashed potatoes (good for left-overs)
1/3 cup celery & leaves, finely chopped
1/3 cup sweet pickle relish, drained well
1/3 cup sour cream
1/4 cup mayonnaise, more if needed
1/3 cup onion, finely chopped
1/4 cup half-and-half cream
2 tablespoons wine vinegar
2 teaspoons yellow mustard, to taste
3 hard-boiled eggs, separate yolks
salt
white pepper
cooking spray

1
Separate cooked egg whites from yolks; refrigerate yolks for use when serving.
2
In large bowl, combine mashed potatoes *need not be hot*, onions, mayo, Half and Half vinegar, mustard, salt and pepper, and chopped egg whites-only.
3
Mix thorougly to blend; add additional mayo and Half & Half, if needed. Mixture should be moldable.
4
Spray mixing bowl lightly with cooking spray, sized just large enough to hold filling completely to the top.
5
Place mashed potato mixture into bowl, making sure no air holes are within.
6
Compact firmly.
7
Cover and refrigerate until ready to serve.
8
To serve: Place lettuce leaves on serving plate.
9
Run very thin bladed knife around inside of bowl to help with unmolding.
10
Carefully, plate lettuce-lined plate upside down over molded potato salad.
11
Flip and tap gently to release.
12
Using a medium-fine grater/microplane, grate the cooked egg yolks over the top of the molded salad.
13
Decorate with sliced stuffed olives, if desired.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 cups mashed potatoes (good for left-overs), 1/3 cup celery & leaves, finely chopped, 1/3 cup sweet pickle relish, drained well, 1/3 cup sour cream, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mom'S Mashed Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions