Unlike most potato salads that have chunks or cubes of potato in them, this one is a mashed potato salad. A friend of mine made this for a pot-luck dinner, and we thought it was so different and tasty that I had to have the recipe. This style potato salad has now become our favorite. It is absolutely awesome. It is super popular whenever I bring it anywhere, and I get asked for the recipe all the time.
The recipe is easy to prepare and very flexible allowing you to include additional ingredients that you love, but this is the way we like it best. It can be served warm or chilled, its just great either way. You can include or omit the chopped egg, and sometimes I add some cooked, crumbled bacon. Mr. D. asks for it whenever we have a picnic meal. Try it the next time you’re making a potato salad, and you’ll see why we like it so much.
When I mash the potatoes, I leave them a little rough for more texture, but some people like their potatoes mashed well so the salad is more creamy. It’s really just a matter of personal preference. Also, some people have told me they use dill pickle relish and dill pickle juice, and some folks don’t peel their potatoes. Leaving the skins on the potatoes makes the salad more “rustic”, but good never-the-less.
MASHED POTATO SALAD
Yield: Serves 8
- 2 pounds potatoes, white or Yukon Gold
- 1 small sweet onion, or scallions, chopped
- 2 hard-cooked eggs, chopped
- 1/2 cup diced celery
- 1/4 cup sweet pickle relish
- salt and black pepper to taste
- 1 cup mayonnaise
- 2 teaspoons prepared yellow mustard
- 2-3 tablespoons sweet pickle juice
1. Peel potatoes, cut into chunks, and place into a large saucepan. Cover with cold water and salt lightly. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
2. Mash potatoes with a potato masher. Stir in onion or scallion, eggs, celery, pickles, salt and black pepper.
Mix mayonnaise, pickle juice, and mustard in a separate small bowl; pour over potatoes and mix well. Salad may be served at this point while it is still warm, or cover and refrigerate at least 1 hour to chill before serving.
SOURCE: adapted from a friend’s recipe