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Mashed potato salad in a bowl garnished with freshly chopped chives.

Cold Mashed Potato Salad

This cold mashed potato salad is perfect for your summer feasts! Easy to make, it's wonderfully creamy and tangy, and a real joy to eat!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 215kcal
Author: Betty Davies

Equipment

Ingredients

For the mashed potatoes

  • 2 pounds potatoes (Russets or Yukon Gold) (900g)
  • 2 tablespoons butter
  • ¼ cup milk (4 tablespoons)
  • ¼ teaspoon salt

For the salad

  • ¼ red bell pepper (very finely diced)
  • 2 tablespoons chopped fresh chives (plus more for garnish)
  • ¼ cup pickle juice (4 tablespoons)
  • 1 tablespoon dijon mustard
  • ½ cup mayonnaise (110g)
  • 2 tablespoons sour cream
  • 1 teaspoon onion powder
  • salt to taste

Instructions

To make the mashed potatoes

  • Peel and chop the potatoes into 1 inch cubes and add to a large pot of cold salted water.
  • Bring to a boil, and once fork tender, drain and set to one side.
  • heat the milk and butter in a pan and heat til the butter has melted. Add in the salt (¼ teaspoon) and the cooked potatoes.
  • Mash together til smooth and let cool. You can place teh mashed potatoes in the fridge to cool them quicker.

Make the mashed potato salad

  • Place the mashed potatoes in a large bowl and add in the rest of the salad ingredients.
  • Mix together well til you have a smooth and creamy consistency. Taste and season with additional salt if required.
  • Let chill, covered in the fridge for 30 minutes before serving. Serve with additional chopped chives.

Notes

  • Cut the potatoes into fairly small chunks to boil them so that they cook quickly.
  • Boil the potatoes in salted water to add flavor to the right from the start.
  • Don't over boil the potatoes, they should be fork tender but not falling apart.
  • Mash the potatoes in warm milk and butter rather than cold. The potatoes will absorb the moisture and flavor much more easily.
  • Let the mashed potatoes cool a little before adding the mayo so that it doesn't split. You can place them in the fridge to cool quickly.

Nutrition

Calories: 215kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 471mg | Potassium: 684mg | Fiber: 4g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 37mg | Calcium: 41mg | Iron: 1mg