Nan's Mashed Potato Salad
This hybrid potato salad is creamier than regular potato salad and chunkier than mashed potatoes, bringing a totally new look to a classic.
Ingredients
- 5 lbs. potatoes Russet or Golden Yellow
- 2 tbsp apple cider vinegar
- 1 1/3 cups mayonnaise
- 3 tbsp yellow mustard you can substitute Dijon if you like
- 1/4 tsp sweet paprika plus more for garnish
- 1 tsp Kosher salt
- 1/4 tsp fresh ground pepper
- 3 stalks celery finely chopped
- 9 medium sweet pickles finely chopped
- 5 green onions finely chopped, including the green stems
- 4 hardboiled eggs chopped
- 5 strips of crispy bacon crumbled, or more if you like
Instructions
- Peel, large dice, and boil the potatoes until fork tender.
- Drain the potatoes and sprinkle them with the apple cider vinegar; allow to cool.
- In a large bowl, mash or whip the potatoes using a potato masher or hand mixer.
- Add the mayonnaise, mustard, and spices to the bowl and mix until combined.
- Then add the pickles, 3 of the hardboiled eggs, celery, bacon, and green onions and gently stir until just mixed together. Alternatively, if you don't want your bacon to go soggy, as it sometimes does, then sprinkle it on top as a garnish.
- Transfer to a serving bowl and garnish with the remaining chopped eggs and a sprinkle of paprika.
- Cover and chill for at least 2 hours before serving. You can make this up to a day ahead of time and keep it in the refrigerator.
- Enjoy!!
Equipment
Notes
See the post for additional tips and information.
Nutrition
Serving: 1Calories: 488kcalCarbohydrates: 53gProtein: 11gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 21gCholesterol: 93mgSodium: 579mgFiber: 6gSugar: 6g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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