How is mashed potato salad different from regular potato salad?

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.

What kind of potatoes work best for mashed potato salad?

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.

Can I use store-bought mashed potatoes?

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.

Can I use dill relish instead of sweet relish?

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.

Should mashed potato salad be served hot or cold?

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.

Mashed Potato Salad

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.

Author: Superman Cooks
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