'Mashed Potato' Salad

1. Place the red and gold potato chunks in a large pot and cover with salted water.

2. Bring to a boil, then simmer until the potatoes are tender, 8 to 10 minutes.

3. Drain the potatoes and return to the pot.

4. Add mayonnaise, mustard, sour cream, celery, red onion, pickle relish, salt, and pepper to taste.

5. Stir with a large spoon, lightly smashing the potatoes but still leaving large chunks.

6. Serve mashed potato salad hot or at room temperature.

Variations

For another twist, substitute Dijon, spicy brown, stone ground, Creole, whole grain stout or whole grain whiskey mustard for a whole new taste. Be sure to consider how that mustard harmonizes with the other ingredients you choose and don't choose such a strong flavored-mustard that it overwhelms the other ingredients.​

Menu Suggestions

Since this potato salad can be served at room temperature or hot, it spans the year, unlike traditional cold potato salad, which does not seem appealing in February, for instance. 

If the weather is warm, serve the potato salad warm, not hot, with grilled chicken breasts, fresh homegrown tomato, and mozzarella salad and French bread. It goes great with beef -- and that means burgers, steaks, or barbecued brisket. Tomato and mozzarella salad also complements steaks and burgers; a better choice with the brisket is slaw. Skip any more bread with burgers and brisket sandwiches since you have all you need in big artisan buns, but with steak serve garlic toast or cheese garlic bread along with the tomato salad.

If you're making "mashed potato" salad in cooler times of the year, serve it hot. It goes great with Southern fried chicken, fried or baked flounder, or pork chops. Serve any of the three with fresh steamed green beans seasoned with pepper and bacon bits and warm French bread for a cozy meal.