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.

Mashed Potato Salad

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.
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