Mashed Potato Salad
Creamy, tangy, and irresistibly comforting, this Mashed Potato Salad brings a delightful twist to the classic picnic staple. Made with velvety Russet potatoes, a luscious blend of mayonnaise and sour cream, and a zing of Dijon mustard and apple cider vinegar, this dish strikes the perfect balance between traditional and modern. Crunchy celery, sharp red onion, and fresh herbs like chives and parsley add layers of texture and bright flavor, while chunks of hard-boiled eggs make it satisfyingly hearty. Perfectly seasoned and chilled to meld the flavors, this 40-minute side dish is a must-have for BBQs, potlucks, or any gathering where bold and creamy comfort food is a crowd-pleaser. Whether you pair it with grilled favorites or enjoy it as a standalone snack, this recipe sets a new standard for potato salad.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 stalks Celery
- 0.5 cup Red onion
- 2 tablespoons Chives
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Hard-boiled eggs
Instructions
Peel and dice the potatoes into evenly sized chunks, approximately 1-inch pieces, for even cooking.
Place the potatoes into a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the water to a boil and then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until fork-tender.
While the potatoes are cooking, finely chop the celery, red onion, chives, and parsley. Set aside.
Drain the cooked potatoes and transfer them to a large mixing bowl. Allow them to cool slightly, about 5 minutes.
Mash the potatoes roughly with a potato masher, leaving some small chunks for texture.
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
Pour the dressing over the mashed potatoes and gently mix to combine.
Fold in the chopped celery, red onion, chives, parsley, and diced hard-boiled eggs.
Season the salad with salt and black pepper to taste. Adjust seasoning as needed.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Serve chilled as a side dish or enjoy on its own!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 3301 mg | 144% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 18.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 311 mg | 24% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5499 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
