Mashed Potato Salad
by Kathy Mellor
serves: 10
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The texture of this potato salad is a nice change from the usual chunky-potato varity. It's also very easy to adjust to your taste. If you like potato salad that is a little tart, add some juice from the pickle jar. |
| Ingredients: |
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8 med |
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potatoes |
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1 c |
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mayo |
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1/2 c |
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ranch dressing |
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1/2 c |
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chopped dill pickle |
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2 tsp |
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salt |
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1/2 tsp |
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black pepper |
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3 lg |
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stalks celery, diced |
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4 lg |
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hard boiled eggs, chopped |
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1 sm |
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onion (optional) |
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2 Tblsp |
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prepared yellow mustard |
| Directions: |
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Peel and wash potatoes, cut into cubes. Boil the potatoes until soft, then drain and rinse with cold water. Let the potatoes rest in the caulinder to dry. Peel and chop the boiled eggs. Dice the celery, onion, and pickles. In a large bowl, mash the potatoes with a potato masher until free of most of the lumps--don't worry if you don't get them all, it'll still taste great. Add all the other ingredients and stir til well combined. Chill before serving. I sometimes a bit of paprika right before serving. Adjust the flavors to your liking.
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