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

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 215kcal

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.

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.

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.