When I was young, there was one thing that was certain. If there was a family get-together, Mom’s Mashed Potato Salad was served. It was often requested and there were never leftovers.
I remember her preparing this salad. She would start making it first thing in the morning to have it ready for a family dinner. She prepared it the night before if it was being served for lunch.
I learned to make Mom’s Mashed Potato Salad by watching her make it. The only thing I never learned was how to make a small batch. She only ever made large batches using 10 pounds of potatoes and 18 eggs.
Why Mash The Potatoes?
There’s something about potato salad made with mashed potatoes that makes it taste like comfort food. The creaminess of the potatoes mixed with mayonnaise and eggs makes this dish rich and flavorful.
Over the years, I have made a few changes to Mom’s recipe but her original recipe is still my favorite. Maybe it’s the memories I have of watching her make this or the memories of everyone enjoying her dish. It was requested at almost every family gathering.
The One Ingredient That Changed In Mom’s Mashed Potato Salad Recipe
There is one ingredient that has been changed in Mom’s recipe when it is made now. Mom always used Miracle Whip, but once I tried making this recipe with real mayonnaise, I never went back to Miracle Whip.
I made this change because I find Miracle Whip is sweeter than real mayonnaise. I prefer using Hellman’s now, even though I grew up on nothing but Miracle Whip in our house.
Whether I make the original or one of my modified versions, this potato salad finds a spot on the table at many of our barbecues. Whether we are serving burgers or steaks, this salad goes well with whatever dishes are being served. And there aren’t usually leftovers either.
The original is still best, with one exception
This is the original recipe. It’s easy to make but time-consuming because the potatoes and eggs need to cool before adding the mayonnaise. The recipe calls for just four main ingredients and three seasonings, all of which are easy to find and you may already have them on hand.
Mom would decorate the top of her potato salad with sliced green pepper rings and she would sprinkle paprika over top. This must have been a 70’s or 80’s thing because I remember that most dishes on the table had the same type of decorations. When I make this, I still sprinkle with paprika but leave the peppers off.
Mom's Mashed Potato Salad
- 10 pounds potatoes
- 18 large eggs
- 1 500ml jar of Miracle Whip
- 1 medium onion, chopped fine
- Peel and chop potatoes.
- Boil potatoes in a large pot of salted water until soft and cooked through
- In a separate pot, boil eggs to hard boil
- When potatoes are cooked, drain and return to pot.
- Peel the eggs and add to potatoes.
- Mash potatoes and eggs together with chopped onion.
- Let cool completely.
- Once cooled, add entire jar of Miracle Whip to the potato and egg mixture and mix thoroughly.
- Season with salt and pepper to taste
- Place salad into a large serving bowl.
- Smooth the top of the salad in the bowl. Sprinkle with paprika for decoration.
- Cover and refrigerate.
- Serve cold
I come from a large family where our meals only make big amounts. But I never had potato salad made with mashed potatoes. I had to try it and I loved it. My kids like it more than my potato salad. This recipe is a keeper.
Great idea. I never thought to use mashed potatoes in place of cubed. Sounded so good, I made it and it was as promised, Delicious!
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