MASHED POTATO SALAD

When we were in Hawaii (Big Island), we made a very lucky discovery of a small restaurant called the Rebel Kitchen. It was some of the best food on the Island, and we ate there a couple times. The first time one of the sides we had was their potato salad. A mashed potato salad. Full of pickle’y tang and a very welcomed changed from the sweet mayo style found on the Island.

I really wanted to try my hand at this and I think I nailed it! I believe I prefer a mashed potato salad versus a chunky style, too. But then again I love mashed potatoes. And pickles.

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Mashed Potato Salad

Ingredients

• 1.5 lb bag of potatoes
• 3 eggs (boiled)
• 2 dill pickles
• 3 tablespoons pickle juice
• 1 tablespoon white vinegar
• 1/3 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/2 teaspoon celery seed
• 3 green onions (chopped small)
• 2 tablespoons fresh dill (minced)
• 1 stalk celery (chopped small)
• salt & pepper to taste
• 2 tablespoons butter (or margarine)

Instructions

• Boil the eggs - I like to bring a pot of water to the boil, add a hearty dash of white vinegar, then gently add the eggs. For this recipe, I boil for 11 minutes. Remove from the water and run under cold water to cool enough to handle.
• Boil the potatoes - I used mini red potatoes, cut in half, covered with cold water and added about a tablespoon of salt. Bring to a boil and let boil until the potatoes are tender. Drain and put them back into the pot.
• Salt and pepper the potatoes lightly, add the butter, and lightly mash the potatoes.
• Peel and cut the eggs into quarters and add to the potatoes. Mash in.
• In a separate bowl mix the other ingredients, then add to the mashed potatoes. Lightly mash in, then continue to mix with a spatula.
• Taste for any needed salt and pepper.
• Place in a bowl, cover, and set in fridge to chill.