Garden-Style Mashed Potato Salad
This vibrant and hearty salad is a summertime favorite that transforms leftover mashed potatoes into a stunning dish perfect for any BBQ or picnic. Blending creamy textures with the crunch of fresh celery and sweet pickles, this salad is not only a feast for the palate but also for the eyes. Molded into a charming form and served on crisp lettuce leaves, it is topped with finely grated egg yolks for a touch of elegance. Prepare it in advance for easy serving at gatherings, letting its flavors meld as it chills in the refrigerator.
N/A
Servings
113
Calories
13
Ingredients
Ingredients
mashed potatoes
4 cups (prepared and cooled)
celery & leaves
1/3 cup (finely chopped)
sweet pickle relish
1/3 cup (drained well)
sour cream
1/3 cup
mayonnaise
1/4 cup (more if needed)
onion
1/3 cup (finely chopped)
half-and-half cream
1/4 cup
wine vinegar
2 tablespoons
yellow mustard
2 teaspoons (to taste)
hard-boiled eggs
3 (separate yolks)
salt
to taste
white pepper
to taste
cooking spray
as needed
Instructions
1
Begin by separating the cooked hard-boiled egg whites from the yolks. Store the yolks in the refrigerator until you're ready to serve.
2
In a large mixing bowl, combine the room-temperature mashed potatoes, finely chopped onions, mayonnaise, half-and-half cream, wine vinegar, yellow mustard, salt, white pepper, and the chopped egg whites. Stir until fully mixed.
3
Adjust the texture by adding more mayonnaise and half-and-half if the mixture feels too thick to mold. It should be pliable yet firm enough to hold its shape.
4
Lightly spray a mixing bowl with cooking spray. Choose a bowl that's just the right size to fit the potato salad mixture snugly.
5
Spoon the mashed potato salad into the prepared bowl, ensuring there are no air pockets. Pack it down firmly but gently.
6
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until you're ready to serve, allowing the flavors to meld and the salad to firm up.
7
When ready to serve, place a generous layer of fresh lettuce leaves on a serving platter.
8
To unmold, run a thin-bladed knife around the inside edges of the bowl. Place the serving platter upside down over the bowl and carefully flip it to release the salad.
9
Gently tap the bottom of the bowl if needed to help release the molded salad.
10
Finally, grate the reserved egg yolks over the top of your beautifully molded potato salad, adding a touch of color and flavor. Optionally, decorate with sliced stuffed olives for a dash of style and taste.
Nutrition Information
6g
Fat
13g
Carbs
2g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Garden-Style Mashed Potato Salad?
Garden-Style Mashed Potato Salad is a vibrant and hearty summertime dish that transforms mashed potatoes into a creamy salad featuring fresh celery, onions, and sweet pickles, often served in a molded shape.
How many calories are in this potato salad?
Each serving of this potato salad contains approximately 113 calories.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
Can I use leftover mashed potatoes for this recipe?
Absolutely, the recipe is designed specifically to transform leftover mashed potatoes into a stunning new dish.
How should I prepare the eggs for the salad?
Separate the hard-boiled egg whites from the yolks; chop the whites to mix into the salad and refrigerate the yolks to grate on top later.
What provides the crunch in this mashed potato salad?
The crunch comes from the addition of finely chopped celery, celery leaves, and onions.
How long should the salad be refrigerated before serving?
The salad should be refrigerated for at least 2 hours to allow the flavors to meld and the shape to firm up.
What kind of dressing is used in this recipe?
The dressing is a creamy blend of mayonnaise, sour cream, half-and-half, wine vinegar, and yellow mustard.
How do I prevent the salad from sticking to the mold?
Lightly spray your mixing bowl or mold with cooking spray before adding the potato mixture.
What should I do if the potato mixture is too thick?
You can adjust the texture by adding small amounts of extra mayonnaise and half-and-half until it is pliable yet firm.
What is the best way to serve this potato salad?
It is best served unmolded onto a platter lined with a generous layer of fresh lettuce leaves.
How do I unmold the potato salad?
Run a thin-bladed knife around the inside edge of the bowl, place a platter upside down over it, and flip it carefully.
What is used to garnish the top of the salad?
The salad is topped with finely grated egg yolks and can optionally be decorated with sliced stuffed olives.
What type of vinegar is recommended?
The recipe calls for wine vinegar to provide a balanced acidity.
Is this a good recipe for a BBQ or picnic?
Yes, it is a summertime favorite specifically recommended for BBQs, picnics, and parties.
How much fat is in a serving?
There are 6 grams of fat per serving.
How many carbohydrates are in this dish?
There are 13 grams of carbohydrates per serving.
Does this salad contain fiber?
Yes, each serving contains 1 gram of fiber.
What type of mustard should be used?
The recipe specifies yellow mustard, adjusted to your personal taste.
What temperature should the mashed potatoes be when mixing?
The mashed potatoes should be at room temperature and previously cooled before mixing.
How much protein is in this recipe?
Each serving contains 2 grams of protein.
Can I make this dish ahead of time?
Yes, it is a 'make ahead' dish that requires at least two hours of chilling time.
What size bowl should I use for molding?
Choose a bowl that fits the 4-cup potato mixture snugly to ensure a good shape when unmolded.
Is white pepper necessary?
White pepper is recommended to maintain the color of the salad while providing a mild heat.
Should the pickle relish be drained?
Yes, the sweet pickle relish should be drained well to prevent the salad from becoming too watery.
How do I ensure there are no air pockets in the mold?
Pack the mixture down firmly but gently into the prepared bowl before refrigerating.
Are the celery leaves used in the recipe?
Yes, both the celery stalks and the leaves are finely chopped and included for flavor.
What is the role of half-and-half in the recipe?
Half-and-half cream is used to help achieve a creamy, moldable consistency.
Can I add extra seasoning?
Yes, salt, white pepper, and mustard should be adjusted to suit your individual taste.
How many ingredients are in this recipe?
The recipe consists of 13 main ingredients including the garnishes and seasonings.