It's not mashed potatoes per se, but it's not a traditional potato salad either. Like German potato salad, this mashed potato salad is served warm or at room temperature. Waxy potatoes such as Red Rose and Yukon Gold are best for potato salad recipes because they hold their shape and do not disintegrate as easily as Idahos and russets.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1-1/2 pounds red potatoes (about 5 small potatoes), scrubbed but unpeeled, cut into 1-1/2-inch chunks
- 1-1/2 pounds Yukon gold potatoes (about 5 small potatoes), peeled, cut into 1-1/2-inch chunks
- 3/4 cup mayonnaise
- 2 Tablespoons prepared mustard
- 1/4 cup sour cream
- 1 rib celery, finely diced
- 1 cup finely-diced red onion
- 1/4 cup sweet pickle relish
- Salt to taste
- Freshly ground black pepper to taste
Preparation:
Place red and gold potato chunks in a large pot and cover with salted water. Bring to a boil, then simmer until potatoes are tender, 8 to 10 minutes.
Drain potatoes and return to the pot. Add mayonnaise, mustard, sour cream, celery, red onion, pickle relish, salt, and pepper to taste. Stir with a large spoon, lightly smashing potatoes, but leaving large chunks.
Serve mashed potato salad hot or at room temperature.
Yield: 6 to 8 servings
Mashed Potato Salad Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Drain potatoes and return to the pot. Add mayonnaise, mustard, sour cream, celery, red onion, pickle relish, salt, and pepper to taste. Stir with a large spoon, lightly smashing potatoes, but leaving large chunks.
Serve mashed potato salad hot or at room temperature.
Yield: 6 to 8 servings
Mashed Potato Salad Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
