Mashed Potato Salad

Need a way to reinvent leftover mashed potatoes into lunch? Enter mashed potato salad. This stir-together recipe makes a deli-style salad with a creamy dressing and light, aromatic crunch of diced celery. Diced hard-boiled eggs add texture variation and protein; add some chopped dill pickle and a splash of pickle brine to wake up the flavor of the starchy side dish to make it something completely new.

Ingredients for Mashed Potato Salad

• Mayonnaise: The mayonnaise acts as the base for the dressing, adding creaminess and richness to the salad and binding the ingredients together.
• Sour cream: Sour cream provides a tangy flavor and a smooth, creamy texture to the dressing.
• Prepared mustard: The mustard offers a sharp, tangy bite, balancing the richness of the mayonnaise and sour cream. Prepared mustard just means mustard in a bottle or jar as opposed to dry mustard powder in the spice cabinet.
• Dill pickle juice: Pickle brine brings a bright, acidic punch that cuts through the richness and enhances the tangy flavors of the salad.
• Cider vinegar: Apple cider vinegar adds a mild, fruity acidity that further sharpens the flavors in the salad. You can use white vinegar or white wine vinegar if you prefer.
• Mashed potatoes: The mashed potatoes provide a hearty, creamy base that absorbs the flavors of the dressing.
• Hard-boiled eggs: Chopped eggs add protein, richness and a subtle creamy texture to the salad.
• Onion: Chopped onion provides a crisp bite and sharp flavor, balancing the richness of the potatoes and eggs. Use white, yellow or red onion, or chopped green onions for even more fresh flavor.
• Celery: The celery contributes a crunchy texture and refreshing taste to contrast with the creamy elements.
• Dill pickle: Chopped dill pickles bring a tangy, briny flavor that enhances the overall zest of the salad. You could also use dill pickle relish.
• Paprika: An optional finishing sprinkle of paprika adds a mild, chili pepper flavor and a pop of color on top of the finished salad.

Directions 

Step 1: Mix the dressing and fold in the mashed potatoes, eggs and vegetables

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In a large bowl, combine the mayonnaise, sour cream, mustard, pickle juice, vinegar, salt and pepper. Fold in the mashed potatoes, four hard-boiled eggs, onion, celery and pickle until combined. Top with the remaining two hard-boiled eggs and sprinkle with paprika, if desired. Cover and refrigerate until chilled, one to two hours.

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Recipe Variations

• Fold in some bacon: Stir in crumbled, cooked bacon for a smoky, savory twist that adds extra crunch and flavor.
• Use Greek yogurt: Replace the sour cream with Greek yogurt for a tangier, lighter option with added protein.
• Try sweet pickles: Substitute dill pickles with sweet pickle relish or diced bread and butter pickles for a sweeter, less tangy flavor.
• Add fresh herbs: Mix in chopped fresh herbs such as dill, parsley or chives to brighten the flavors with a fresh, herbaceous note.
• Incorporate some cheese: Fold in shredded cheddar or gouda for a creamy, cheesy variation with the flavors of a loaded baked potato.

How to Store Mashed Potato Salad

Mashed potato salad will have the best texture and flavor when you enjoy it within three days. Store the salad in a sealed container or tightly covered bowl in the refrigerator.

Can you make mashed potato salad ahead of time?

Yes, you can absolutely make mashed potato salad ahead. Unlike green salads, potato salads are actually better with a little advance preparation. Making this salad at least a day ahead gives the flavors time to develop. The tang of the vinegar and mustard will mellow and the potatoes will absorb moisture as the dish sits in the fridge, so you may want to adjust the texture just before serving by stirring in an additional splash of pickle brine or mayonnaise.

Mashed Potato Salad Tips

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What type of potatoes work best for mashed potato salad?

This is a tricky question! In general for potato salads we recommend waxy potatoes—red potatoes, fingerling potatoes and new potatoes—because they hold their shape well when boiled and they don’t tend to absorb extra water. But we generally recommend russets and other types of starchy potatoes, which break down readily, for making mashed potatoes, so if you’re making this salad with leftover mashed potatoes and not making mashed potatoes specifically for this recipe you’re likely starting with russet potatoes. Russets will absolutely work in this particular potato salad recipe. Yukon Golds, which fall between starchy and waxy on the potato texture spectrum are a great bet for this recipe, too.

Can you use other kinds of leftover cooked potatoes for this recipe?

We haven’t tried it specifically, but there’s no reason roasted new potatoes wouldn’t also be delicious in this creamy, tangy dressing! Basic boiled potatoes would be more similar to a classic potato salad, which is to say very tasty, too.

Can you use flavored mashed potatoes to make this recipe?

Any mashed potato recipe with simple seasoning will work in this recipe. Garlic? Sure. Herbs? Absolutely. Buttermilk? Definitely. But maybe skip mashed potatoes that already have multiple additional components folded in, such as loaded mashed potatoes, to avoid having too many flavors going on. Or try it anyway! Ultimately it’s your call whether or not a particular combination of ingredients sounds tasty to you.