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.
If you like this recipe, please share!
MASHED POTATO SALAD
Gotta try this !!! Sounds soooo good.
Let me know how you like it!
Yum so good I really enjoyed this