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This mashed potato salad can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat. Try it, and you’ll see why!
Ingredients
- 6 medium Yukon Gold potatoes, peeled and quartered
- 1 small sweet onion, diced
- 3 large hard-cooked eggs, chopped
- ½ cup diced celery
- ¼ cup chopped sweet pickles
- salt and ground black pepper to taste
- 1 cup mayonnaise
- 1/3 cup sweet pickle juice
- 1 teaspoon prepared yellow mustard
Directions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain.
Step 2
Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
Step 3
Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 309 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat4g | 20% |
| Cholesterol90mg | 30% |
| Sodium222mg | 10% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber2g | 6% |
| Total Sugars2g | |
| Protein5g | |
| Vitamin C1mg | 5% |
| Calcium20mg | 2% |
| Iron0mg | 2% |
| Potassium65mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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