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Mashed Potato Salad


  • 2 1/2 pounds of potatoes (you will need 6 cups when mashed)
  • 4 lg. hard-boiled eggs, cooled and diced
  • 3/4 c. chopped celery
  • 1/4 c. thinly sliced green onions
  • 1 1/2 cups mayonnaise
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • Pepper to taste

Peel and boil the potatoes until they are soft where a fork will go through them easily. Drain off the water. I used my electric mixer to mash them smooth. Do not add any thing to them at this point. When they are smooth, I let them cool in the mixer bowl, while I cut up the eggs, celery, and green onions.

In a small bowl, mix mayonnaise, sugar and vinegar until smooth. Add the liquids to the mashed potatoes and I used the mixer to mix it all together. Using a spatula rather than the mixer I added the eggs, celery, green onions, salt and pepper and folded it all together. Cover & refrigerate. I think it tasted better after chilling for several hours. The recipe said you could serve it at room temperature but I preferred it cold. The recipe makes 12 servings.

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