Samantha Nicole Who doesn’t love mashed potatoes? But if you got a little peel-happy last night and your crew left you with some mashed yumminess waiting in the wings, you can’t let those spuds go to waste! Enter a dish with the same great and creamy package you’d expect, just with a different bow on it courtesy of this “smash-tastic,” twice-the-love Mashed Potato Salad. The beautiful gift of creamy mashed potatoes gets a free facelift with a spiced-up mustard-mayo combo that will leave your taters feeling completely refreshed. Don’t ever leave this even-better Mashed Potato Salad grounded. It deserves to see the light of day in a whole new way! “Po-tay-to,” “po-tah-to,” no matter how you say it, you really ought to try this “spud-mazing” side!
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
Step 1 –In a large bowl, add the mashed potatoes, the hard-boiled eggs, the celery, and the green onions.
Step 2 –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.
Step 3 –Add the dressing to the potato mixture and stir well to combine.
Step 4 –Cover the potato salad and refrigerate for at least 1 hour and up to overnight.
Step 5 –Top the potato salad with the paprika.
Step 6 –Serve.
