Mashed Potato Salad

Mashed Potato Salad

55 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Linda

“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.”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. 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.

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Reviews (55)

Rate This Recipe


It was the BEST potato salad that I have ever made. I didn't mash the potatos completely, I only "smashed" them. The instructions are correct when they say that it tastes great at room temperature. I refrigerated mine overnight, intending to serve it cold like most potato salad. It did not have the same rich flavor that it did right after putting the ingredients together.



My family loved this recipe-it was a great sidedish to serve with BBQ chicken and steaks.



Pretty good--but I thought it was too mustard-y--my finished result look very green. I think next time I'll cut the mustard by half and up the mayo and sour cream.

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Amount Per Serving (6 total)

  • Calories
  • 457 cal
  • 23%
  • Fat
  • 23.6 g
  • 36%
  • Carbs
  • 56.8 g
  • 18%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 420 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Red Skinned Potato Salad


next recipe:

Bea's Mashed Potato Salad