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!

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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
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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.

Also Read:  Shakshuka Casserole

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.