Creamy Mashed Potato Salad Recipe

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Creamy Mashed Potato Salad is a deliciously different way to enjoy leftover Mashed Potatoes!

Need a last-minute salad but all you have are leftovers? This take on a favorite Potato Salad uses up your leftovers and a handful of ingredients you likely have on hand.

Recipe Tips:
  • No leftover mashed potatoes? Use leftover roasted potatoes and give them a little squish with a masher.
  • Make hard-boiled eggs the day before and keep them in the refrigerator until they are ready to use (the air fryer is the easiest way to do this). This will help keep the salad cold!
  • Make an extra batch of the dressing, it’s great on macaroni salad too!
  • The dressing will keep in the refrigerator for up to 2 weeks in a salad dressing cruet or mason jar

 

PREP TIME: 15minutes

COOK TIME: 9minutes

TOTAL TIME: 24minutes

SERVINGS: 6

This flavorful Mashed Potato Salad is the perfect way to use up leftover mashed potatoes. Sour cream & vinegar, plus mayo give it a delicious creamy tang!

INGREDIENTS:

  • 3-4 cups prepared mashed potatoes leftover
  • 4 hard-boiled eggs chopped (optional)
  • 1 cup celery diced
  • 3 green onions sliced
  • ¼ teaspoon paprika for garnish, optional

Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup relish (sweet or dill pickle)
  • 2 tablespoons cider vinegar
  • 1 ½ tablespoons yellow mustard or dijon
  • 1 teaspoon sugar
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ¼ teaspoon garlic powder

INSTRUCTIONS:

  1. Mix all dressing ingredients in a bowl.
  2. Combine mashed potatoes with dressing & remaining ingredients. Mix well.
  3. Refrigerate at least one hour before serving.

Notes:

This recipe is intended to be made with leftover mashed potatoes which have a creamy consistency from the addition of butter & milk with seasonings.

If you are making mashed potatoes for this recipe specifically, cook about 1 ½ to 2 pounds potatoes. Peel & boil 15 minutes or until tender. Add butter, milk, seasonings & mash. Cool completely in the fridge before using in this recipe.

NUTRITIONAL INFO:

Calories: 324, Carbohydrates: 30g, Protein: 8g, Fat: 20g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 137mg, Sodium: 561mg, Potassium: 471mg, Fiber: 3g, Sugar: 3g, Vitamin A: 445IU, Vitamin C: 26mg, Calcium: 52mg, Iron: 1mg

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