Simply Potatoes Mashed Potato Salad Recipes

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MASHED POTATO SALAD



Mashed Potato Salad image

My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.

Provided by Linda

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11

5 red potatoes
5 Yukon Gold potatoes
2 tablespoons butter
salt and pepper to taste
½ cup mayonnaise
½ cup prepared mustard
½ cup sour cream
1 stalk celery, finely chopped
1 red onion, finely diced
2 small sweet pickles, finely chopped
1 green bell pepper, chopped

Steps:

  • Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
  • Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.8 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 7.3 g, Sodium 420 mg, Sugar 4.3 g

MOM'S MASHED POTATO SALAD



Mom's Mashed Potato Salad image

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Provided by MICKE

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

6 Yukon Gold potatoes
1 small sweet onion, diced
3 hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g

MASHED POTATO SALAD



Mashed Potato Salad image

Make and share this Mashed Potato Salad recipe from Food.com.

Provided by jan007

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

5 medium potatoes
1/2 cup sweet relish
1 tablespoon vinegar
2 tablespoons sugar
1 cup Miracle Whip
1 small onion, chopped
1/2 cup celery, chopped
salt and pepper
5 hard-boiled eggs, chopped

Steps:

  • Peel cut and cook potatoes as for mashed potatoes.
  • When done drain well, mash.
  • Add relish, chopped onion, celery, salt and pepper.
  • In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well.
  • Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip.
  • Fold in eggs.
  • Refrigerate overnight.

Nutrition Facts : Calories 261.8, Fat 9.5, SaturatedFat 2, Cholesterol 124.9, Sodium 439.1, Carbohydrate 37.7, Fiber 3.4, Sugar 12.7, Protein 7

EASY AMISH POTATO SALAD RECIPE (



Easy Amish Potato Salad Recipe ( image

Provided by Katie

Time 2h30m

Number Of Ingredients 9

3 lbs golden potatoes
5 hard-boiled eggs
1 cup mayonnaise
1/4 cup celery, chopped
1/3 cup sugar
1 Tablespoon yellow mustard
1/4 cup diced white onion (probably about half of a small onion)
2 Tablespoon sweet pickle relish
1/2 teaspoon celery seed

Steps:

  • Bring a large pot of water to a roaring boil over high heat.
  • Place quartered and skinned potatoes into the water until tender.
  • Drain water and set aside 1/3 of the potatoes and place the rest in a large bowl.
  • Mash the potatoes and then fold in the remaining potatoes.
  • Slice your hard-boiled eggs and fold in with the potatoes, setting aside a few to place on top.
  • Fold in the chopped celery.
  • In another bowl, add the mayonnaise and the remaining dressing ingredients - yellow mustard, white onion, sweet pickle relish, and celery seed. Mix together until creamy.
  • Fold the dressing with the potato mixture until everything is combined.
  • Refrigerate until ready to serve - ideally you will let it chill for a few hours before serving.

Nutrition Facts : Calories 291 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

MOM'S MASHED POTATO SALAD



Mom's Mashed Potato Salad image

Everybody loved Mom's mustard potato salad. Hers was different than most because she always used mashed potatoes. A few years ago we discovered that it tastes just as good when using instant mashed potatoes. This is so easy, and it will keep for several days in the fridge. From the kitchen of Wanda Cupp Thornburg, Moberly MO.

Provided by Tona C.

Categories     < 30 Mins

Time 30m

Yield 6 cups, 8-10 serving(s)

Number Of Ingredients 9

8 servings instant mashed potatoes (prepare according to package instructions)
2 tablespoons onion flakes
6 hard-boiled eggs, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared yellow mustard
1 tablespoon vinegar
1 cup relish sandwich spread (Kraft Original Sandwich Spread)
1/2 cup sweet pickle relish

Steps:

  • Add onions to liquids for instant potatoes. Cook according to package instructions.
  • While potatoes are still warm, add the remaining ingredients. Mix well.
  • This dish can be served warm or cold.
  • If this is too "whangy" for your taste, cut the vinegar and mustard in half.

Nutrition Facts : Calories 85.5, Fat 4.2, SaturatedFat 1.2, Cholesterol 159, Sodium 505.4, Carbohydrate 7.2, Fiber 0.4, Sugar 3.4, Protein 5

MUSTARD POTATO SALAD RECIPE



Mustard Potato Salad Recipe image

Provided by Katie Clark

Categories     Salad

Time 20m

Number Of Ingredients 11

3 lbs yukon gold potatoes
6 eggs
1 cup mayo
1 tablespoon mustard
1 tablespoon finely diced dill pickles or relish
1 tablespoon apple cider vinegar
1 tablespoon white sugar
1 teaspoon celery seed
1 teaspoon sea salt
1 teaspoon black pepper
4 minutes

Steps:

  • Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
  • Wash potatoes and quarter.
  • Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
  • Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
  • Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
  • Refrigerate and serve cold. Top with a sliced hard-boiled egg.

Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CLASSIC POTATO SALAD



Classic Potato Salad image

The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.

Provided by Millie Peartree

Categories     salads and dressings, vegetables, side dish

Time 35m

Yield 8 servings (2 1/2 quarts)

Number Of Ingredients 9

3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish

Steps:

  • Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
  • As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
  • Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
  • Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

SIMPLY POTATOES MASHED POTATO SALAD



Simply Potatoes Mashed Potato Salad image

Ready, Set, Cook! Special Edition Contest Entry: This Recipe is a variation of a potatoe salad that I have made with fresh potatoes, the replacement of simply potatoes traditional mashed potatoes just made it easier

Provided by abbotthouse

Categories     Potato

Time 15m

Yield 1/2 cups, 4-6 serving(s)

Number Of Ingredients 8

16 ounces Simply Potatoes Traditional Mashed Potatoes
1 lb bacon
4 ounces corn, all liquid removed
2 ounces goat cheese
2 bunches green onions
1 cup cheddar cheese
8 ounces sour cream
1 cup mayonnaise

Steps:

  • cook potatoes as directed on pkg. add Goat cheese stir till melted,set aside to cool.
  • dice and cook 1 pound of bacon ( crispy ) cool add to potatoes.
  • open and drain corn, add to mixture.
  • chop and add 1 bunch of green onions ( note if you really like onions flavor add more).
  • add 8 oz. sour cream fold into potatoes.
  • add 3/4 Cup mayonnaise, fold into potatoes.
  • mix 1/2 cup cheddar cheese into potatoes.
  • This salad may be eaten cold or heated.

Nutrition Facts : Calories 1075.9, Fat 96.6, SaturatedFat 35.7, Cholesterol 164.4, Sodium 1668.6, Carbohydrate 27.6, Fiber 2.2, Sugar 9.1, Protein 27.1

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