Sunday, May 28, 2017

Joey's Mashed Potato Salad

  This is a super easy feed-a-crowd dish that is so delicious, I feel like I should be asking.. Why didn't we invent this sooner? Basically, if mashed potatoes and potato salad had a baby, it would be this dish. Cool, huh? It has a lot of the usual potato salad ingredients, only you stir them into mashed potatoes instead of tossing them with diced. You get the fluffiness of the mash with the flavors of the salad. Brilliant! Also, I think it's a little lighter than regular potato salad because you use half sour cream and half mayonnaise, instead of using all mayonnaise. It's absolutely a much better trade, and it makes it nice and creamy too. You could even do Greek yogurt instead of sour cream, if you like.
 As I was searching for the right variation of this recipe, I discovered many that are all pretty similar, much like a regular potato salad recipe. This is my version, but definitely tweak it as much as you like. I promise it'll be a new favorite! Again, I ask you.. why didn't we invent this sooner?!?

5 lbs Yukon Gold potatoes
6 eggs, hard boiled and peeled
1/2 cup celery, finely chopped
1/2 cup scallions, chopped
1/2 cup sweet pickles, (can also use dill), finely chopped
1 1/2 cups mayonnaise
1 1/2 cups sour cream
3 tbs brown mustard
Salt and pepper to taste

 Peel potatoes and cut into large chunks. Rinse well with cold water and drain well. Place in a pot and cover with cold water. Add a handful of salt. Boil them in the salted water until they are fork tender but not mushy. Drain the potatoes and let them cool completely.  Mash or rice the potatoes and place in a large mixing bowl. Add chopped eggs, celery, scallions, and pickles. Add mayonnaise, sour cream, and mustard. Season to taste. Stir to combine. Chill until ready to serve.

You can absolutely go in any direction with this. Add diced red and/or green bell pepper. Add crisped and crumbled bacon. You could even add a little splash of vinegar, any kind you like, just to brighten everything up a bit.
The amounts are just guidelines. Add as much or as little of each thing as you like. Add more scallions. Add less celery. To be honest, I was tempted to add more chopped pickles. Maybe I'l do that next time. You do you!
You can use a different kind of potato, but I find that the Yukon Golds are the best ones for mashing!
Oh, and just one other note, I always use a potato ricer instead of using a hand masher to mash them. They tend to be a little fluffier that way, otherwise they may turn out a little like spackle. Rinsing and draining them also helps you to that end because it gets rid of a lot of the extra starch in the potatoes. Just sayin!

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