Best 5 Mashed Potato Salad With Egg Recipes
Indulge in the delectable harmony of flavors with our Mashed Potato Salad with Egg, a culinary symphony of creamy potatoes, tangy mayonnaise, and the savory richness of hard-boiled eggs. This classic dish is elevated with a delightful twist of sweet pickle relish, adding a hint of sweetness and crunch that perfectly balances the creamy and savory elements.
For those seeking a vegan alternative, our Vegan Mashed Potato Salad offers a plant-based rendition that is equally satisfying. Creamy avocados replace mayonnaise, while tangy lemon juice and a blend of herbs and spices create a flavor profile that is both vibrant and satisfying.
If you're looking for a lighter option, our Mashed Potato Salad with Greek Yogurt is the perfect choice. This recipe incorporates tangy Greek yogurt instead of mayonnaise, resulting in a lighter, yet still creamy and flavorful salad.
And for those who love a classic potato salad with a touch of smokiness, our Smoked Mashed Potato Salad is sure to delight. Infused with the rich, earthy flavor of smoked paprika, this salad offers a unique twist on a traditional favorite.
DAD'S MASHED POTATO SALAD
Provided by Martina McBride
Categories side-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
- Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.
MASHED POTATO SALAD
My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.
Provided by Linda
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
- Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.8 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 7.3 g, Sodium 420 mg, Sugar 4.3 g
MASHED POTATO SALAD
Make and share this Mashed Potato Salad recipe from Food.com.
Provided by jan007
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel cut and cook potatoes as for mashed potatoes.
- When done drain well, mash.
- Add relish, chopped onion, celery, salt and pepper.
- In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well.
- Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip.
- Fold in eggs.
- Refrigerate overnight.
Nutrition Facts : Calories 261.8, Fat 9.5, SaturatedFat 2, Cholesterol 124.9, Sodium 439.1, Carbohydrate 37.7, Fiber 3.4, Sugar 12.7, Protein 7
MOM'S MASHED POTATO SALAD
Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.
Provided by MICKE
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g
MOM'S MASHED POTATO PARTY SALAD
Spring and Summer--Mom would make this for BBQs. Really very pretty, if you mold in bowl, unmold on lettuce leaves, and grate the cooked egg yolks over the top. Passive work time = must chill refrigeration; can be made ahead.
Provided by Caroline Cooks
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Separate cooked egg whites from yolks; refrigerate yolks for use when serving.
- In large bowl, combine mashed potatoes *need not be hot*, onions, mayo, Half and Half vinegar, mustard, salt and pepper, and chopped egg whites-only.
- Mix thorougly to blend; add additional mayo and Half & Half, if needed. Mixture should be moldable.
- Spray mixing bowl lightly with cooking spray, sized just large enough to hold filling completely to the top.
- Place mashed potato mixture into bowl, making sure no air holes are within.
- Compact firmly.
- Cover and refrigerate until ready to serve.
- To serve: Place lettuce leaves on serving plate.
- Run very thin bladed knife around inside of bowl to help with unmolding.
- Carefully, plate lettuce-lined plate upside down over molded potato salad.
- Flip and tap gently to release.
- Using a medium-fine grater/microplane, grate the cooked egg yolks over the top of the molded salad.
- Decorate with sliced stuffed olives, if desired.
Nutrition Facts : Calories 384.2, Fat 16, SaturatedFat 6.1, Cholesterol 181, Sodium 983.3, Carbohydrate 51, Fiber 3.7, Sugar 8.6, Protein 10.2
Tips:
- Use Yukon Gold potatoes for a smooth and creamy texture.
- Boil the potatoes in salted water to enhance their flavor.
- Drain the potatoes thoroughly before mashing to prevent a watery salad.
- Mash the potatoes until they are smooth and lump-free.
- Add mayonnaise, sour cream, celery, onion, and hard-boiled eggs to the mashed potatoes and mix well.
- Season the salad with salt and pepper to taste.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
- Garnish the salad with chopped fresh parsley or chives before serving.
Conclusion:
Mashed potato salad with egg is a delicious and versatile side dish that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy or chunky, with or without celery and onion, this salad is sure to be a crowd-pleaser. So next time you are looking for a simple and satisfying side dish, give mashed potato salad with egg a try.
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