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.
Mashed Potato Salad
- 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)
- 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.