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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Peel and dice the potatoes into evenly sized chunks, approximately 1-inch pieces, for even cooking.

Step 2

Place the potatoes into a large pot and cover with cold water. Add a pinch of salt to the water.

Step 3

Bring the water to a boil and then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until fork-tender.

Step 4

While the potatoes are cooking, finely chop the celery, red onion, chives, and parsley. Set aside.

Step 5

Drain the cooked potatoes and transfer them to a large mixing bowl. Allow them to cool slightly, about 5 minutes.

Step 6

Mash the potatoes roughly with a potato masher, leaving some small chunks for texture.

Step 7

In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.

Step 8

Pour the dressing over the mashed potatoes and gently mix to combine.

Step 9

Fold in the chopped celery, red onion, chives, parsley, and diced hard-boiled eggs.

Step 10

Season the salad with salt and black pepper to taste. Adjust seasoning as needed.

Step 11

Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.

Step 12

Serve chilled as a side dish or enjoy on its own!

Nutrition Facts

Serving size	1339.3 grams (1339.3g)

Amount per serving	% Daily Value*
Calories	2078

Total Fat 111.00g	142%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 1.90g
Cholesterol 557mg	186%
Sodium 3301mg	144%
Total Carbohydrate 237.40g	86%
Dietary Fiber 18.10g	65%
Total Sugars 18.50g
Protein 42.10g	84%

Vitamin D 100IU	500%
Calcium 311mg	24%
Iron 13mg	73%
Potassium 5499mg	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.

Source of Calories

Fat: 47.2%

Protein: 8.0%

Carbs: 44.9%