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Mashed Potato Salad in a white bowl with paprika and parsley.

Mashed Potato Salad

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 337 kcal

Ingredients
  

  • 6 medium Yukon Gold potatoes, peeled and quartered
  • 1/2 medium sweet onion, diced
  • 3 large hard-cooked eggs, chopped
  • 1/3 cup diced celery
  • 4 tablespoons dill pickles, chopped
  • Kosher salt and ground black pepper to taste
  • 3 tablespoons fresh parsley, chopped
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2-4 tablespoons dill pickle juice
  • 1 1/4 teaspoons yellow mustard
  • Paprika, for garnish

Instructions
 

  • Place potatoes into a large pot and cover with salted water. Bring to a boil then reduce heat and simmer until tender, about 15-20 minutes.
    Cubed potatoes boiling in a pot on a stove with a salt shaker and kitchen towel nearby.
  • Drain potatoes, then transfer them to a large bowl and mash with a potato masher.
    Mashing potatoes for Mashed Potato Salad, with chopped sweet onions, eggs, and dressing.
  • Stir in onion, eggs, celery, pickles, salt, parsley, and pepper into the mashed potatoes.
    Mixing chopped eggs, pickles, celery, onion, and parsley into Mashed Potato Salad.
  • Mix mayonnaise, sour cream, 2 tablespoons of pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Adjust seasonings and add more pickle juice if needed.
    Creamy potato salad being prepared with mayonnaise, chopped potatoes, onions, and seasonings in a glass mixing bowl.
  • Cover and refrigerate for at least 1 hour before serving. Sprinkle with paprika for garnish when serving.
    Mashed Potato Salad in a white bowl with paprika and parsley.

Nutrition

Calories: 337kcalCarbohydrates: 25gProtein: 5gFat: 24gSaturated Fat: 5gSodium: 368mgFiber: 3g
Keyword Mashed Potato Salad
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