Mashed Potato Salad
My mother used to prepare this dish for Easter alongside our ham, and she'd also whip it up for our gatherings when we had many guests. We also enjoy it at room temperature, but be sure not to leave it out longer than you would with regular potato salad. When served warm, it pairs wonderfully with ham or fried chicken.
Ingredients
- 5 red potatoes
- 5 Yukon Gold potatoes
- 2 tablespoons butter
- salt and pepper to taste
- ½ cup mayonnaise
- ½ cup prepared mustard
- ½ cup sour cream
- 1 stalk celery, finely chopped
- 1 red onion, finely diced
- 2 small sweet pickles, finely chopped
- 1 green bell pepper, chopped
Instructions
- Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
- Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.
Nutrition
Calories: 457kcalCarbohydrates: 57gProtein: 7gFat: 24gSaturated Fat: 7gCholesterol: 26mgSodium: 420mgPotassium: 749mgFiber: 6gSugar: 4gVitamin C: 39mgCalcium: 57mgIron: 1mg
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