Easy Mashed Potato Salad
Using pre-made mashed potatoes means this is a super easy potato salad to pull together. Delicious, creamy and crowd-pleasing!
Servings 6
Ingredients
- 24 oz container Bob Evans Original Mashed Potatoes (or other brand)
- 1/4 cup mayo
- 1 tablespoon prepared yellow mustard
- 1 tablespoon sweet pickle juice (from the jar of pickles)
- 1 tablespoon sour cream
- 2 tablespoons chopped sweet pickles
- 2 tablespoons chopped celery
- 1 tablespoon finely chopped red onions
- freshly ground black pepper
- 1/4 teaspoon celery salt
- paprika, to sprinkle over the top
Instructions
- Microwave the mashed potatoes according to package directions. Once finished, stir well, and place the entire container in a shallow bowl with very cold water. Don’t submerge the container, of course; use just enough water so that the container rests in it. This speeds cooling.
- When the potatoes are at room temperature, transfer them to a large mixing bowl.
- Stir in the mayo, mustard, sour cream, pickle juice, and a few grinds of black pepper until smooth. The potatoes should look a bit yellow from the mustard.
- Mix in the pickles, celery, red onions, and celery salt. Cover, and refrigerate for at least two hours. Before serving, stir well to loosen. If the potatoes are too stiff, add a little bit more mayo and pickle juice and remix. The potatoes should be creamy and easy to get off of the serving spoon. Not pourable loose, but gentle-flick loose. Top with a sprinkle of paprika for color.
Video
Notes
Tip: if your red onions are particularly strong, you can tame them a bit by soaking them in a small bowl of water with a splash of pickle juice for about 15 minutes. Rinse well and pat dry before using.
Easy Mashed Potato Salad can be made the day before and kept in the fridge.
This recipe can be doubled. Use two containers of mashed potatoes, cooking each one at a time. The liquids should double okay, but perhaps hold back a little of the mustard and pickle juice to make sure it’s not too much. People can be picky about vinegary things. The potatoes should have a pale yellow tinge to them and slightly pickley.