Mashed Potato Salads and How to Make Them
“Mashed potato salads are a fun change of pace from the ordinary. But they are no better than your mashed potatoes. It has taken me years to figure this out but a potato ricer makes better mashed potatoes. See my buyer’s guide for potato ricers.”—Dennis Weaver
We started out looking for unusual potato salads to make. We stumbled upon a recipe for mashed potato salad, something we had never heard of. It was good. We started asking visitors to our store if they made mashed potato salad. (After all, this is Idaho.) Most had not. One said that she did it all the time, mostly from leftover mashed potatoes. So we started reviewing recipes and experimenting.
Here you’ll learn how to make mashed potato salad, how to convert your favorite potato salad recipe to a mashed potato salad recipe, the best way to mash the potatoes, and which potatoes to use.
Potato salads are a delight, especially for summer parties and picnics. We hope you enjoy these.
We took an informal poll of customers in our store. Ninety percent of them had never heard of a mashed potato salad. We invited a number of them into our test kitchen to samples our salads. Everyone loved them.
“I just make salad out of my leftover mashed potatoes. I use the same ingredients as I do in my regular potato salads,” said a customer.
That formula works quite well. We converted a number of recipes to mashed potato salads. This is what we found:
The mashed potato salads were a great hit with our testers and guests.
Three Great Mashed Potato Salad Recipes
We tinkered with a number of potato salads converting them to mashed potato salads. Nearly all creamy potato salad recipes can be converted. (We did not try to convert European-type potato salads.) Here are three resulting recipes that we recommend.
Potato salad is a must in the summertime. This recipe makes a large salad, enough to serve a group of eight to ten.
2 pounds new red potatoes
1/3 cup chopped green onion
1 1/2 cups frozen peas
1 1/2 cups canned whole kernel corn, drained
1/2 cup red peppers, chopped
1 cup mayonnaise
1 1/2 tablespoons white vinegar
Salt and pepper to taste
This is an all-American potato salad. Everyone that tried this salad liked it. This recipe is a keeper.
1 1/2 pounds red potatoes
1/2 cup sweet onions, minced
1/2 cup sweet relish
2 boiled eggs, chopped
1 cup sharp cheddar cheese, grated
Salt and pepper
3/4 cup sour cream
1/2 cup mayonnaise
This is a scrumptious potato salad—nothing too exotic but a great combination of flavors. The dressing is made with half sour cream and half mayonnaise. The tang comes from chopped sweet pickles and cider vinegar. This recipe is a keeper.
8 to 10 new red potatoes or russets
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 small sweet pickles, finely chopped
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
2 tablespoons cider vinegar
2 tablespoons vegetable oil
6 strips bacon, cooked to a crisp and crumbled