Mashed Potato Salad
The absolute BEST potato salad EVER! (In my humble opinion of course) This salad doesn't have chunks of potatoes in it, the potatoes are mashed!
Servings: 12
Equipment
- Norpro Potato Ricer [affiliate]
Ingredients
- 5 lbs. russet potatoes (about 8 med. potatoes) peeled
- 6 lg. hard-boiled eggs peeled and sliced
- 5 green onions sliced
- 1 (24 oz.) jar Farman's sliced bread & butter pickles cut in 1/2
- 2 T. pickle juice
- 1 1/2 c. Best Foods real mayonnaise
- 1/4 c. French's prepared yellow mustard
- 2 T. chopped fresh dill or 1 1/2 T. dried
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. paprika
Instructions
- Peel and cube potatoes. Place potatoes in a large pot, cover with cold salted water. Bring to a boil, reduce heat, and simmer until fork tender. Drain and place cooked potatoes into a large bowl. Mash the potatoes OR run them through a ricer OR food mill to make them extra fluffy. Allow to cool.
- Here's the ricer I use: Norpro Potato Ricer
- Meanwhile, in a saucepan, cover eggs with water. Bring to a boil. Cover with a lid and turn off the heat. Let stand for 12 minutes, uncover, and drain. Run cool water over the eggs and peel them.
- Slice the eggs and green onions. Add to the cooled potatoes along with the pickles and 2 tablespoons of pickle juice. ( I like to reserve some of the eggs, onions, and pickles to garnish the top of the salad)
- In a small bowl, stir together the mayonnaise, mustard, dill, salt, pepper, and paprika. Pour over the salad and gently fold everything together until just combined. Refrigerate for a couple of hours before serving.