Creamy, addictive Mashed Potato Salad is a game changer! Leftover mashed potatoes are the key ingredient that makes this the most requested at cookouts.
This Mashed Potato Salad recipe is inspired by my dad, who made it for my family when I was a kid. He always called it "Hillbilly Potato Salad", so that's how we refer to it. The preparation is non-traditional, but one bite and you will be converted. This is our GO-TO favorite Potato Salad recipe. I serve it at every cookout and summer holiday, because it tastes good with Grilled Ribeye Steak, Burgers, and all my grilling favorites.
Creamy Potato Salad
Unlike traditional potato salad, this recipe uses leftover mashed potatoes and simple ingredients you probably have in your pantry.
HINT: Make Creamy Mashed Potatoes as a side dish for your dinner, and be sure to make extra so you have leftovers to make this salad.
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Ingredients
- MASHED POTATOES: cold, leftover Creamy Mashed Potatoes work best
- PICKLE RELISH: you can also used diced sweet pickles
- MAYONNAISE: we prefer Hellmann's Real Mayonnaise or Duke's Real Mayonnaise. Do not use Miracle Whip.
- HARD BOILED EGGS: finely chopped
- YELLOW MUSTARD: traditional yellow mustard works best
- GREEN ONION
- SALT: sea salt or kosher salt
- BLACK PEPPER: freshly ground black pepper
- PAPRIKA
*see recipe card for quantities.
Instructions
- In a bowl, combine mashed potatoes and mayonnaise. Mix until well blended.
- Slice green onion in ⅛ inch slices add to mixture
- Add remaining ingredients and mix until thoroughly combined.
- Transfer to serving bowl and sprinkle with paprika for color
- Serve with your favorite summer grilled foods.
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- Make ahead and store in the refrigerator for even more developed flavor. Do not freeze.
FAQ
We prefer this recipe served room temperature or cold. It provides and nice contrast to warm grilled meats, like burgers, steak or chicken.
The potatoes you have! We like creamer potatoes, red skinned potatoes, or Yukon Gold potatoes for this recipe to give it great creamy texture.
More Leftover Mashed Potato recipes
- PIEROGI PIZZA: Creamy mashed potatoes, a blend of cheeses, and sautéed onions, all nestled in a crunchy crust.
- BROCCOLI POTATO CHEESE SOUP: the ultimate comfort food in a bowl. Creamy, cheesy, totally delicious.
- BROILED MASHED POTATOES WITH ROASTED SPROUTS: A comforting one pan meal.
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Mashed Potato Salad recipe
Creamy Mashed Potato Salad is a game changer! Leftover mashed potatoes are the key ingredient that makes this the most requested at cookouts.
- Total Time: 20 mins
- Yield: 4-6 1x
Ingredients
- 6 C cold mashed potatoes
- 1 C sweet pickle relish or diced sweet pickles
- 2 C mayonnaise
- 6 hard boiled eggs (finely chopped)
- ¾ C yellow mustard
- 1 green onion
- 1 tsp. salt
- 1 tsp. black pepper
- ½ tsp. paprika
Instructions
- In a bowl, combine mashed potatoes and mayonnaise. Mix until well blended
- Slice green onion in ⅛ inch slices add to mixture
- Add remaining ingredients and mix until thoroughly combined.
- Transfer to serving bowl and sprinkle with paprika for color
- Serve with your favorite summer grilled foods
- 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
Keywords: potato, salad, potato salad, mashed potatoes, grilling, cookout, side dish, summer, mashed potato salad, creamy
Tami says
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.
★★★★★
kaia says
yummy
★★★★★
Jackie says
thanks Kaia! We're glad you like it!!
Sharon says
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
★★★★★
Jackie says
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.
Yang says
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.
Jackie says
thank you so much Yang! We really appreciate your kind words!! This potato salad is a family favorite!!
Elizabeth says
I gave this recipe a try, but it came out very salty. Hubby said it was "interesting"
★★★
Jackie says
Thanks for the feedback Elizabeth.
karen says
Does this actually use 3/4 mustard?
Jackie says
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!