Summertime Mashed Potato Salad

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Introduction

Summertime Mashed Potato Salad offers a unique twist on traditional potato salad, combining the creaminess of mashed potatoes with the freshness of seasonal vegetables and a light dressing.

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Cooking the Potatoes

Boil the quartered Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain well and let them cool slightly.

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Mashing the Potatoes

Transfer the boiled potatoes to a large bowl and mash them until smooth and creamy. Season with salt and pepper to taste.

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Preparing the Dressing

In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.

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Mixing Vegetables

Add cherry tomatoes, diced cucumber, chopped red onion, celery, parsley, and chives to the mashed potatoes. Gently fold the vegetables into the potatoes.

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Adding the Dressing

Pour the dressing over the potato and vegetable mixture. Gently toss until everything is evenly coated with the dressing.

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Adjusting Seasoning

Taste and adjust seasoning with salt and pepper, if needed. Refrigerate the salad for at least 1 hour to allow the flavors to meld.

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Serving

Serve the Summertime Mashed Potato Salad chilled or at room temperature. Garnish with additional chopped herbs, if desired.

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