Recipe Background
Creamy mashed potato salad with tangy mustard and crisp celery; rest for flavors to meld.
Mashed Potato Salad brings comfort and crunch to the table in a way that's both familiar and fresh. The creaminess of the potatoes is woven with the tang from mustard and relish, creating a blend of flavors that starts with a smooth bite and finishes with a slight zest. As you stir in diced celery and sliced green onions, the salad takes on a subtle crispness that balances the softer elements perfectly.
The aroma is light yet inviting, with a hint of pepper and garlic wafting through the air as the mixture rests in the fridge. This downtime allows the flavors to meld beautifully—taking the salad from good to genuinely satisfying. When serving, a sprinkle of paprika adds both color and a gentle smokiness that intrigues without overwhelming.
Sharing this dish is a simple joy. Whether topped with chopped eggs or left as is, the salad suits gatherings of every kind. Mixing the dressing separately ensures a smooth, even coating over the potatoes, giving each bite the right amount of tanginess. Enjoy this classic with family and friends, and watch how quickly it disappears.
Ingredients
For the mashed potatoes:
- 3-4 cups prepared mashed potatoes cooked
- 4 hard-boiled eggs optional, chopped
- 1 cup celery diced
- 3 green onions sliced
- 1/4 teaspoon paprika optional
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup sweet pickle relish or dill pickle relish
- 2 tablespoons cider vinegar
- 1 1/2 tablespoons yellow or Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Directions
- In a large bowl, add the mashed potatoes, the hard-boiled eggs, the celery, and the green onions.
- In a medium bowl, add the mayonnaise, the sour cream, the relish, the cider vinegar, the mustard, the sugar, the salt, the black pepper, and the garlic powder and mix well.
- Add the dressing to the potato mixture and stir well to combine.
- Cover the potato salad and refrigerate for at least 1 hour and up to overnight.
- Top the potato salad with the paprika.
- Serve.
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