Mashed Potato Salad

Mashed Potato Salad

Mashed Potato Salad

 

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.

The best darn potato salad!!

The best darn potato salad!!

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

Ingredients:

  • 2 pounds potatoes,  white or Yukon GoldIMG_7393
  • 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

Directions:

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.

Add eggs, celery, onion or scallion and salt and pepper to mashed potatoes.

Add eggs, celery, onion or scallion and salt and pepper to mashed potatoes.

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.

 

IMG_7396

 

SOURCE:  adapted from a friend’s recipe

 

 

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Ranch Potato Salad

Ranch Potato Salad

Ranch Potato Salad

Fifty ways to make potato salad.  Can you believe it?  I was amazed when I found a small recipe booklet for potato salads  included in a regular sized copy of Food Network Magazine, probably about two years ago.  Up until then I knew of perhaps three ways to make it. I always made it same way with a mayonnaise dressing, chopped celery, hard-cooked egg and little onion,  but I never really loved potato salad.  It was just something we always had in the summer with cook-out meals and I would eat a little, but it wasn’t a big deal with me.

Let me tell you, the little booklet changed all that.  Out of a list of 50 recipes I’ve made at least 10;  but there is one that stands out with both me and Mr. D. and I find myself going back to it and have even made it to bring to a picnic where everyone loved it.  It is made using red skin potatoes and the dressing has the same ingredients that would be used to make Ranch Salad Dressing, so the flavor is familiar.  We like this potato salad because it is moist and creamy, and stays that way even if it’s left over.  With other potato salads I’ve made the potatoes tend to absorb the dressing and the salad gets really thick.  But not this.  Perhaps because of the red-skin potatoes which are more waxy and dense.  Anyhow, I’m including it here today in case you’re ready for a change and are looking for a replacement for the way you always make potato salad.

RANCH POTATO SALAD

Yield:   about 6 servings

Ingredients:

  • 2 pounds red-skin potatoes
  • 1/2 cup chopped celery
  • 2 scallions, chopped
  • 1 clove garlic, minced
  • 2/3 cup mayonnaise (low-fat is OK)
  • 1/4 cup buttermilk
  • 2 Tbsp. cider vinegar
  • 1 tsp. sugar
  • salt and pepper to taste

1.  In a large pot of salted water, cook potatoes until fork tender.  Drain, cool, and cut into cubes or chunks.

Red-skin potatoes cooked tender.

Red-skin potatoes cooked tender.

2.  In a large mixing bowl,  place the potatoes, celery, and scallions.

Mix potatoes together with other ingredients.

Mix potatoes together with other ingredients.

3.  In a separate small bowl, whisk together the mayonnaise and remaining ingredients.   Pour over the potato mixture and toss to coat evenly.    Chill at least an hour to allow flavors to meld, and serve cold.

Mix all together and allow to chill a while before eating.

Mix all together and allow to chill for about an hour before eating.

4.  Leftovers will remain moist and become even more flavorful.

Perfect with franks and baked beans.

Perfect with franks and baked beans.

SOURCE:  Food Network Magazine