This cold potato salad recipe comes with a twist. It uses mashed potatoes. This gives you the best of both worlds for a flavorful and creamy old fashioned mashed potato salad.
Prep 10 minutesmins
Cook 15 minutesmins
Total Time 25 minutesmins
Servings 12servings
Calories 233kcal
Ingredients
4largeeggshard boiled; see instructions
4cupsmashed potatoescooked
1stalkceleryfinely diced; large stalk
1smallred onionfinely diced; white onion can be substituted
6smallGherkins picklesfinely diced; dill pickles can be substituted or both
1teaspoonseasoned salt recommend Lawry's brand; or regular salt
¼teaspoonground black pepper
1cup mayonnaise
1teaspoonpaprikaoptional garnish
Instructions
Make hard-boiled eggs: Fill small sauce pan with eggs, fully covered in cold water. Bring to a boil, remove from heat, and cover with lid. Set aside for 10 minutes.
4 large eggs
Peel the hard boiled eggs. Dice the eggs, celery, onion, and pickles and place into a large mixing bowl. Stir in mayonnaise, salt, and pepper to your taste until evenly distributed. Adjust mayo to your liking.
4 large eggs, 1 stalk celery, 1 small red onion, 6 small Gherkins pickles, 1 teaspoon seasoned salt, ¼ teaspoon ground black pepper, 1 cup mayonnaise
Stir in mashed potatoes until evenly distributed. Transfer contents to a serving dish and top with paprika or your choice of garnish.
4 cups mashed potatoes, 1 teaspoon paprika
Notes
The mashed potatoes: If using prepared mashed potatoes (like Bob Evans brand), instead of leftover, cook them now, following the instructions on the label. If using leftover, cooked mashed potatoes, you don't need to reheat them.
Nutrition Facts
Mashed Potato Salad Recipe
Amount per Serving
Calories
233
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Trans Fat
0.04
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
4
g
Cholesterol
70
mg
23
%
Sodium
394
mg
17
%
Potassium
280
mg
8
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
259
IU
5
%
Vitamin C
17
mg
21
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.