Mashed Potato Salad

Time :24

Yield :6 servings

Recipe Background

Who doesn't love mashed potatoes? But if you got a little peel-happy last night and your crew left you with some mashed yumminess waiting in the wings, you can't let those spuds go to waste! Enter a dish with the same great and creamy package you'd expect, just with a different bow on it courtesy of this "smash-tastic," twice-the-love Mashed Potato Salad. The beautiful gift of creamy mashed potatoes gets a free facelift with a spiced-up mustard-mayo combo that will leave your taters feeling completely refreshed. Don't ever leave this even-better Mashed Potato Salad grounded. It deserves to see the light of day in a whole new way! "Po-tay-to," "po-tah-to," no matter how you say it, you really ought to try this "spud-mazing" side!

Ingredients

For the mashed potatoes:

3-4 cups prepared mashed potatoes cooked
4 hard-boiled eggs optional, chopped
1 cup celery diced
3 green onions sliced
1/4 teaspoon paprika optional

For the dressing:

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup sweet pickle relish or dill pickle relish
2 tablespoons cider vinegar
1 1/2 tablespoons yellow or Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Directions

In a large bowl, add the mashed potatoes, the hard-boiled eggs, the celery, and the green onions.
In a medium bowl, add the mayonnaise, the sour cream, the relish, the cider vinegar, the mustard, the sugar, the salt, the black pepper, and the garlic powder and mix well.
Add the dressing to the potato mixture and stir well to combine.
Cover the potato salad and refrigerate for at least 1 hour and up to overnight.
Top the potato salad with the paprika.
Serve.