MASHED POTATO SALAD WITH EGGS RECIPES

MOM'S MASHED POTATO SALAD RECIPE | ALLRECIPES

Mom's Mashed Potato Salad Recipe | Allrecipes image

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Provided by MICKE

Categories Dairy-Free Potato Salad

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

6 Yukon Gold potatoes
1 small sweet onion, diced
3 hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.5 calories, CarbohydrateContent 19.7 g, CholesterolContent 89.9 mg, FatContent 24 g, FiberContent 1.8 g, ProteinContent 4.7 g, SaturatedFatContent 3.9 g, SodiumContent 222.2 mg, SugarContent 1.9 g

MASHED POTATO PANCAKES | KITCHN

Mashed Potato Pancakes | Kitchn image

A simple recipe for pan-fried potato pancakes using leftover mashed potatoes.

Provided by Sheela Prakash

Categories Dinner Side dish Pancake

Total Time 1920S

Prep Time 1200S

Cook Time 720S

Yield 4

Number Of Ingredients 7

Ingredients

1 ounce Parmesan cheese, grated (about 1/2 cup)
2 tablespoons chopped fresh chives
1 large egg
2 cups cold mashed potatoes
1/2 cup all-purpose flour, divided
2 tablespoons olive oil, divided
Sour cream, for serving (optional)

Steps:

Grate 1 ounce Parmesan cheese (about 1/2 cup) and place in a large bowl. Chop until you have 2 tablespoons fresh chives and add to the bowl. Add 1 large egg and lightly beat with a fork or wooden spoon to combine. Add 2 cups cold mashed potatoes and 1/4 cup of the all-purpose flour, and stir to combine. Refrigerate the mixture for 10 minutes.
Place the remaining 1/4 cup flour in a shallow dish. Divide the potato mixture into 8 (1/4-cup) portions. Working with one at a time, shape each portion into a patty about 3-inches in diameter, then dredge the patty in the flour on both sides, shaking off excess. Place on a baking sheet or large plate.
Heat 1 tablespoon of the olive oil in a 10- or 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Tilt the pan so that the oil coats the bottom. Using a wide, flat spatula, gently transfer 4 of the patties into the pan and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining 1 tablespoon oil and 4 patties. Serve warm with sour cream, if desired.

Nutrition Facts : SaturatedFatContent 5.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 30.5 g, SugarContent 1.0 g, ServingSize Serves 4, ProteinContent 12.0 g, FatContent 17.1 g, Calories 322 cal, SodiumContent 646.0 mg, FiberContent 2.0 g, CholesterolContent 0 mg

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