Mashed Potato Salad

This is an old recipe I had on my HD from “Dee’s mother”.  One of the notes says you can prettify it by dying peeled hard-cooked eggs then slicing bits from them to make flower petals/leaves and arranging them on top of the chilled salad.  That is way more effort than I’m going to.


Mashed Potato Salad

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Nutrition per portion

  • 5 lbs Yukon gold or other boiling potatoes
  • margarine
  • evaporated milk
  • salt and pepper to taste
  • dill pickle relish (to taste)
  • 1 medium yellow onion, chopped
  • 4 - 6 hard cooked eggs, chopped
  • 1 rib celery, chopped
  • mayonnaise (to taste)
  • yellow (not Dijon) mustard (to taste)
  1. Boil peeled potatoes until done but not mushy.  Drain well.
  2. Mash using margarine and evaporated milk, adding salt and pepper to taste, as if you were making them for dinner.
  3. Add remaining ingredients until it’s the way you want it.
  4. Refrigerate overnight.

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