Mashed Potato Salad

Name: Mashed Potato Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
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

Total Time Prep/Total Time: 15 min. + chilling

Yield 8 servings

Test Kitchen Approved

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

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