- Lisa G Cooks - https://lisagcooks.com -

Traditional Mashed Potato Salad

Email pagePrint page [1]

Traditional Mashed Potato Salad

I’m really inspired by all things salad and BBQ lately since our summer is actually starting to feel like summer.  It’s not just that though.  I love learning traditional North American foods that my friends grew up with all around me.

[2]

I say this because my parents were born and raised in Europe so my food was based on their traditions and what they knew.  Don’t get me wrong, I am not complaining!  I grew up with the most amazing foodie experiences (ignoring the very over-boiled root vegetables 🤢).

Now though I’m opened up to new food experiences, largely influenced by food Mike enjoys.  He goes crazy for the macaroni salads and potato salads you can buy in the grocery stores.  I’ve made a healthier rendition of a Potato and Egg Salad [3] recipe he loves.  This potato salad is a take on that one combined with a take on my mother’s potato salad [4].

[5]

If you’re wondering if it’s okay to put the hot potatoes in the mayonnaise-based dressing rest assured, I saw bobby flay do it once 😎

[6]

Print [7]

Traditional Mashed Potato Salad

Foodie infusion; I’ve taken a traditional American/Canadian potato salad, perfect for any and all picnics… and BBQs and I’ve added European flavours and techniques to make a flavour bomb.  Boom 💥

  • Author:
  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 minutes
  • Yield: 6-8

Ingredients

½ Cup fat free sour cream

½ Cup light mayonnaise

1 tbsp white vinegar

1 tsp sugar

½ tsp salt, plus more

½ tsp pepper, plus more

4-5 Medium potatoes, peeled and boiled

1 Medium carrot, grated

1 Large stalk of celery, diced

2-3 tbsp fresh chives, sliced

2-3 fresh basil leaves, diced

Instructions

In a large bowl whisk together the sour cream, mayonnaise, vinegar, sugar, ½ tsp each salt and pepper.

Add in the boiled potatoes when they’re still hot and mash until smooth.

Add in the grated carrots, celery, chives and basil; mix well.

Cover and refrigerate until cold (about 2-3 hours).

Taste and adjust seasoning after the salad is chilled.

Notes

  1. I used Russet potatoes but go with what you have on hand.
  2. You can use 2 green scallions, sliced in place of the chives.