Recipe: Mashed Potato & Pickle Relish Salad
If you grew up in the baby boom era like me, this is the type of potato salad you may remember fondly. (Or not.) In my hometown, this very recipe was served at church picnics next to a platter of fried chicken.
Yield: 7 cups
Time: 35 minutes
- 3 pounds Yukon Gold potatoes, cut into cubes (skin left on)
- 1 tablespoon butter, optional
- 1/4 to 1/2 cup mayonnaise
- 1/4 cup bright yellow mustard
- 1/4 cup sour cream
- 1/2 cup finely chopped celery
- 1/2 cup sweet pickle relish
- 1 small red bell pepper, seeds and membranes removed, finely chopped
- 2 hard cooked eggs, finely chopped (optional)
1. In a large pot of heavily salted water, cook potatoes until very tender. Drain and toss with butter, if using. Place in bowl and mash.
2. While the potatoes are cooking, whisk together mayonnaise, mustard and sour cream. Stir in celery, pickle relish, pepper and eggs, if using. If using eggs, add remaining mayonnaise (1/4 cup). Stir in potatoes and thoroughly combine. Season to taste with kosher salt and freshly ground pepper. (Salad may be made up to 48 hours in advance.)
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on June 29, 2011.