Mashed Potato Salad

Total Time Prep/Total Time: 15 min. + chilling
Yield 8 servings
Reinvent leftover mashed potatoes into a deli-style salad with chopped hard-boiled egg, dill pickles, celery and a healthy splash each of pickle brine and vinegar.

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons prepared mustard
  • 2 tablespoons dill pickle juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3-1/2 cups mashed potatoes
  • 6 hard-boiled large eggs, chopped, divided
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped dill pickle
  • Paprika, optional

Directions

  1. In a large bowl, combine mayonnaise, sour cream, mustard, pickle juice, vinegar, salt and pepper. Fold in mashed potatoes, 4 hard-boiled eggs, onion, celery and pickle until combined. Top with remaining 2 hard-boiled eggs and sprinkle with paprika, if desired. Cover and refrigerate until chilled, 1-2 hours.

Nutrition Facts

2/3 cup: 286 calories, 20g fat (5g saturated fat), 155mg cholesterol, 863mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 7g protein.

A great way to use up leftover mashed potatoes, this recipe puts a fun spin on the traditional deli salad. It’s packed with great flavors from pickle juice, vinegar, celery and hard-boiled eggs for overall goodness. —Taste of Home Test Kitchen
Recipe Creator