Mashed Potato Salad
My dad called it Hillbilly Potato Salad, and he wasn't wrong. It's simple, a little unexpected, and wildly good. This mashed potato salad starts with cold leftover mashed potatoes and comes together in about 20 minutes. No boiling, no peeling, no fuss. Just a creamy, tangy bowl that disappears before anything else on the table.
Why This Mashed Potato Salad is a Cookout Staple
My dad made this every summer, and it's been on our table ever since. It may not be traditional, but the creamy texture and tangy flavor have made it a staple at every cookout and gathering we've hosted.
Unlike classic versions like our Red Potato Salad or Old Fashioned Potato Salad, this one starts with leftover mashed potatoes. It's a smart way to reduce food waste and turn last night's side dish into something totally new. Next time you're making a big batch for dinner, make a little extra. You'll want leftovers for this.
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Ingredients Notes
- Mayonnaise: we use Hellmann's or Duke's Real mayonnaise or Duke's Real Mayonnaise. Miracle Whip will throw off the balance of the whole dish.
- Yellow Mustard: the full ¾ cup is intentional. This is a tangy salad, and the mustard is what gives it backbone. If you've never added that much, trust it.
- Sweet Pickle Relish: we sweet pickle relish. You can also used diced sweet pickles
- Cold Mashed Potatoes: this is the key. Warm or room-temperature mashed potatoes will absorb the mayo too fast and turn gluey. Cold potatoes hold their structure and give you that thick, creamy result.
👉 see recipe card below for exact quantities.
How to Make It
- Mix the base. Combine your cold mashed potatoes and mayonnaise first, before anything else. Mixing these two together as a base ensures everything comes together smoothly and evenly.
- Add the aromatics. Slice your green onions and stir them into the bowl. They add a mild, fresh bite that balances the richness of the mayo base.
- Stir in the flavor. Add the mustard, pickle relish, hardboiled eggs, salt and pepper. Stir until the mixture looks creamy and uniform with no streaks of mustard running through it. That's how you know it's ready.
- Finish and serve. Transfer to your serving bowl and dust with paprika. It adds a subtle warmth, and that pop of color matters more than you'd think on a summer table.
Featured review
❝ This potato salad recipe is so easy to make and so perfect to serve during the Summer months. I love eating it with grilled salmon or a burger. It is just really satisfying.❞
⭐️⭐️⭐️⭐️⭐️
🔪Top tip
Always start with cold mashed potatoes straight from the fridge. Warm potatoes absorb the mayo too quickly and turn the salad dense and heavy. If making potatoes fresh, refrigerate them for at least two hours before mixing.
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Make Ahead and Storage
- Make ahead. This salad improves after a few hours in the fridge as the flavors meld. Make up to 24 hours ahead, cover tightly, and stir gently before serving.
- Store. Keep in an airtight container in the refrigerator for up to 5 days.
- Freeze. Do not freeze, as the texture will break down.
🔥 What to Serve with This
- Smash Burgers: the creamy, tangy, salad is the perfect contrast to a crispy-edged smash burger.
- Grilled Ribeye Steak: a summer classic. Rich, smoky steak and cool, creamy potato salad were made for each other.
- Shrimp Skewers: a little unexpected, and absolutely delicious alongside a cold, creamy potato salad
- Candied Bacon BLT: because sometimes a great sandwich deserves an even better side.
FAQ
Classic potato salad uses whole or chunked cooked potatoes. Mashed potato salad starts with already-made mashed potatoes, giving it a much creamier, smoother texture throughout. The flavor profile is similar - mayo, mustard, relish - but the texture is completely different. Some people find it easier to eat and more crowd-pleasing at cookouts.
We like Yukon Gold, red-skinned, or creamer potatoes for their naturally buttery, creamy texture. That said, use what you have. Russets work too, they just produce a fluffier lighter result. Avoid instant or dehydrated mashed potatoes, as they won't give you the right starchy base.
Yes. Refrigerated prepared mashed potatoes (like the kind from Bob Evans) work well in a pinch. Look for them near the refrigerated pasta or deli section of your grocery store. Just make sure they're cold before mixing.
You can, but we recommend sweet relish. The sweetness plays off the tang of the yellow mustard in a way dill relish doesn't quite match. If you only have dill, go for it. Just know they flavor profile will be sharper and more vinegary.
We prefer it cold or at room temperature. It's a natural contrast to warm grilled meats like burgers, steak, or chicken, and it holds up well sitting out at a cookout.
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Mashed Potato Salad recipe
Creamy, tangy, and ready in 20 minutes. This mashed potato salad is the smartest thing you can do with leftover mashed potatoes, and it's always the first thing gone at a cookout.
- Total Time: 20 mins
- Yield: 4-6 1x
Ingredients
- 6 cups cold mashed potatoes
- 2 cups mayonnaise
- 1 green onion
- ¾ cup yellow mustard
- 1 cup sweet pickle relish or diced sweet pickles
- 6 hard boiled eggs, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
Instructions
- In a bowl, combine mashed potatoes and mayonnaise. Mix until smooth and fully blended.
- Slice green onion in to ⅛ inch rounds and add to the bowl.
- Add mustard, pickle relish, hard boiled eggs, salt, and pepper. Mix until everything is evenly combined and creamy.
- Transfer to a serving bowl and dust with paprika.
Notes
- Cold potatoes are key. Leftover mashed potatoes straight from the fridge work best. If making potatoes fresh, spread them on a sheet pan and refrigerate for at least two hours before mixing.
- Make ahead. This salad tastes even better after a few hours in the fridge as the flavors meld. Make up to 24 hours ahead, cover tightly, and stir gently before serving.
- Storage. Keep in an airtight container in the refrigerator for up to 5 days. Do not freeze.
- Mustard. The ¾ cup of mustard is intentional. This is a tangy salad. Add a little at a time if you're unsure, then adjust to taste.
- Prep Time: 20 mins
- Cook Time: 0 min
- Category: side dish
- Cuisine: Home style American
Nutrition
- Serving Size: 1 Cup
- Calories: 684
- Sugar: 4.2 g
- Sodium: 1672.4 mg
- Fat: 63.6 g
- Carbohydrates: 23.8 g
- Protein: 5 g
- Cholesterol: 50.6 mg
I will be making this tonight. My boys absolutely love this recipe.. Quite unique and incredibly delicious.. Thanks for sharing. Unfortunately, I don't have green onions. Hopefully a yellow onion will do.
yummy
thanks Kaia! We're glad you like it!!
Oh my goodness! This absolutely made my day! My Dad also made this every spring & summer starting with Easter dinner and finishing for the year on Labor Day. We sadly lost him in 2010 and although we watched him many times, I just couldn’t seem to replicate his magic dish (although I’ve tried many times). THIS IS IT!!! I couldn’t shake my Easter craving for it so I once again searched the internet and boom! - your recipe popped right up. Strangely, my Dad was not the chef in the family but the couple of dishes he made were beyond amazing! Another strange coincidence, although we have been in Texas for 4 generations, our family too is originally from Glade Hollow, Virginia and I do know this was a handed down recipe. Wouldn’t it be cool to find that it absolutely is a Virginia mountain recipe?? I’ll keep researching. Thank you so much for sharing. It really felt like my Dad was right in my kitchen making this with me
Sharon,
You have made OUR day!!! What a wonderful story!! It warms our heart, especially during these times. We are so happy to have found a kindred spirit, united in love of this OUTSTANDING potato salad (we have on weekly rotation these days)! We absolutely must do some research to see where Keith's dad acquired the recipe. We will be back in touch! Thank you again so much for sharing. It means a lot.
This potato salad recipe is so easy to make and so perfect to serve during the Summer months. I love eating it with grilled salmon or a burger. It is just really satisfying. You have such wonderful recipes on your blog and Instagram, the photos are gorgeous. Thank you.
thank you so much Yang! We really appreciate your kind words!! This potato salad is a family favorite!!
I gave this recipe a try, but it came out very salty. Hubby said it was "interesting"
Thanks for the feedback Elizabeth.
Does this actually use 3/4 mustard?
Hi Karen,
Thanks for stopping by! Yes, 3/4 cup mustard is correct. We like it with a strong mustard base (remember it serves 4-6 people). If you are worried, add a bit of mustard at a time to adjust to your taste. Please let us know how it turned out!
My great-grandmother who passed away in 1930, my grandmother who passed away in 1967, my mom who passed away in 2014 and I (70 this year, 2026) have made this for years. It is always a big hit at church socials and cookouts. We have even added (from time to time) finely chopped pecans, diced cooked/cooled shrimp, finely chopped celery, or chopped radishes. You can also spread it on toast for a quick bite. We never have any leftovers! Thanks for bringing this back to the light. Carl
Carl, it made our day to read this!! We are so happy to read that our family tradition is also shared by generations of your family! I love the idea of adding texture and spreading it on toast! We will definitely be trying this!