About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Sunday, January 15, 2012

Mashed Potato Salad

This salad is so easy to put together.
It's also my favorite way to make potato salad.



Mashed Potato Salad

6 medium size potatoes (2-1/2 lbs unpeeled potatoes)
1/3 cup sweet pickled relish (all ready chilled)
2 tablespoons diced onion
1/3 cup diced celery
salt and pepper, season according to taste
1 tablespoon 5% white vinegar
2 tablespoons granulated sugar
1 cup salad dressing (all ready chilled)
5 large eggs, hard-boiled and chopped

Peel, cut, and cook potatoes as for making mashed potatoes.

When done cooking, drain the potatoes well, and then mash them.

To the mashed potatoes, add the relish, onion, celery, salt and pepper.

In a medium size bowl mix the vinegar and sugar; mix until sugar is dissolved.

Add the salad dressing to the vinegar/sugar mixture, and mix well.

Pour the salad dressing mixture into the mashed potatoes, and mix throughly. (If the potatoes seem too dry, add more of the salad dressing.)

Fold in the chopped eggs.

Serve salad immediately while still warm, or serve it at room temp, or refrigerate the salad overnight, and serve it the next day.

Yields: 9-10 servings (or 3 lbs. of potato salad)

Note: One thing I wanted to mention... if you were to use already "chilled" relish, hard boiled eggs and salad dressing, it helps to cool down the heated mashed potatoes, so you can eat this potato salad once your done preparing it. We enjoy this salad served warm, at room temp, or even chilled and eaten the next day. Also, I found it only took me 1 hour to prepare this salad.

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