Creamy Mashed Potato Salad Recipe

This Mashed Potato Salad is a creamy, comforting twist on classic potato salad, made easier with cubed frozen hash browns. Instead of peeling, chopping, and cooking whole potatoes from scratch, this shortcut potato salad starts with frozen potatoes that boil quickly and mash beautifully. The result is a rich, tangy, chilled side dish with plenty of texture and old-fashioned flavor.

If you enjoy creamy comfort-food salads, this easy mashed potato salad is a great recipe to keep on hand for cookouts, potlucks, family dinners, church suppers, and holiday gatherings. It has the familiar flavor of traditional potato salad, but the lightly mashed texture makes it extra smooth, hearty, and satisfying.

This recipe combines tender potatoes, chopped boiled eggs, mayonnaise, yellow mustard, sweet pickles, pickle juice, onion, salt, and pepper. The eggs add richness, the mustard gives the salad a bright tang, and the sweet pickles bring that classic Southern-style flavor many people love in potato salad. After chilling for several hours, the flavors blend together into a delicious make-ahead side dish that tastes even better cold.

Before You Get Started

• Don’t over-mash the potatoes. This is mashed potato salad, not smooth mashed potatoes. Leave some small chunks and texture so every bite feels hearty.
• Chill time is important. The salad needs several hours in the refrigerator so the mayonnaise, mustard, pickle juice, onion, and seasonings can come together.
• Choose your pickle flavor. Sweet pickles give this salad a classic sweet-tangy taste, but dill pickles can be used if you prefer a sharper flavor.

Recipe Ingredients

• Pepper
• Cubed frozen hash browns
• Boiled eggs, chopped
• Diced onion
• Chopped sweet pickles or sweet pickle relish
• Mayonnaise
• Sweet pickle juice
• Yellow mustard, or Dijon mustard for extra tang
• Salt

How to Make Mashed Potato Salad

1. Cook the Potatoes
Place the frozen cubed hash browns in a large pot and cover them with water. Bring the water to a boil over medium-high heat and cook for about 10 minutes, or until the potatoes are tender. Drain them well so the salad does not become watery.

2. Mash
Transfer the drained potatoes to a large mixing bowl. Use a potato masher to mash them lightly, leaving the mixture lumpy. The goal is a creamy potato salad with texture, not a completely smooth bowl of mashed potatoes.

3. Make the Pickle Relish
Add the diced onion and chopped sweet pickles to a blender, small food chopper, or similar tool. Pulse a few times until the mixture is very finely minced, almost like relish. This helps distribute the pickle and onion flavor throughout the entire salad.

4. Mix it All Together
Add the mayonnaise, sweet pickle juice, mustard, minced pickles and onions, salt, and pepper to the bowl with the potatoes. Stir until everything is evenly combined. Gently fold in the chopped boiled eggs last so they stay in nice pieces instead of breaking down too much.

5. Chill
Cover the bowl and refrigerate the mashed potato salad for at least 4 hours before serving. Serve cold and enjoy as a creamy side dish with barbecue, sandwiches, roasted meats, ham, chicken, or any casual family meal.

Storage

Store leftover mashed potato salad in an airtight container in the refrigerator for up to 5 days. Keep it chilled until ready to serve, and return any leftovers to the refrigerator promptly.

Recipe Notes

• Potato swap: Frozen cubed hash browns make this recipe quick and easy, but regular potatoes can also be used. Cut them into small cubes before cooking. Yukon Gold potatoes are a good option for a creamy texture.
• Add celery: For extra crunch, add 1/2 cup diced celery. Chop it finely along with the onion and sweet pickles.
• Use leftover potatoes: This recipe can also work with leftover roast potatoes or leftover mashed potatoes. Adjust the mixing carefully so the salad keeps some texture.
• Onion swap: Yellow onion can be replaced with sweet onion, red onion, or green onion depending on the flavor you prefer.
• Other substitutions: Use Dijon mustard instead of yellow mustard for more tang, add a tablespoon of vinegar for extra brightness, or replace half of the mayonnaise with 1/2 cup sour cream or Greek yogurt. Miracle Whip can also be used for a sweeter, zingier dressing flavor.

Recipe FAQs

Can I make this ahead of time?

Yes. This mashed potato salad is an excellent make-ahead recipe. In fact, it often tastes better the next day because the flavors have more time to blend in the refrigerator.

Do you have to put eggs in a potato salad?

No, eggs are optional. They add richness and make the salad feel more traditional, but you can leave them out if you do not enjoy boiled eggs in potato salad.

Can I use dill pickles instead of sweet pickles?

Yes. This version uses sweet pickles because they add a sweet and tangy flavor, but dill pickles are a good choice if you prefer a sharper, less sweet potato salad. Use the pickle style you like best.

What do you serve with mashed potato salad?

Mashed potato salad is a versatile side dish that pairs well with roasted chicken, pulled chicken, sandwiches, baked ham, brisket, barbecue, grilled meats, and picnic-style meals. It is especially useful for potlucks because it can be prepared ahead of time and served cold.

• Roasted chicken
• Pulled barbecue chicken
• French dip sandwiches
• Baked ham with brown sugar glaze
• Slow-roasted beef brisket

How do you make Amish potato salad?

To make this recipe closer to Amish potato salad, add diced celery and 1/4 cup of granulated sugar. This gives the salad a sweeter flavor and a little extra crunch.