Mashed Potato Salad

The number of pleats in a chef's hat, officially called a "Toque", is said to determine the number of different ways the chef knows how to cook an egg. The most expert of chefs would wear a Toque with 100 pleats.

However the potato is a very versatile food source as well and it has been claimed there are 63 different ways to cook a potato. That doesn’t even include my favourite method of enjoying potatoes as… Vodka!

You can have your potatoes boiled, broiled, roasted, broasted, fried, mashed, scalloped, baked, au gratin or served up any number of other ways including, but not limited to, as a snack in the form of potato chips.

Whenever My Shirley asks me if I want a vegetable with my dinner I inevitably reply, “I’m having a vegetable - potatoes.”

As a habit from our days of living hand-to-mouth we usually make extra potatoes for dinner however we may be preparing them. Potatoes are comparatively cheaper than most foods and enjoyed by the majority of people we know, so we would have plenty on hand to fill up on if we were a little short on the main course.

They were never wasted however, as potatoes are just as good when served as leftovers the next day. Nothing makes breakfast a little better than a side dish of leftover fried mashed potatoes to go with the bacon and eggs or sausages.

So here’s another little recipe that comes in handy when making potato salad. Instead of reinventing the wheel, so to speak, why not make your potato salad with some leftover mashed potatoes?

It’s quick, it’s easy and saves you from boiling and cutting up potatoes on a hot summer’s day when you’re looking for something to complement hamburgers on the barbecue.

Total time: 15 minutes.

Serves: ~4

Stuff You’ll Need

  • 2 eggs

  • 2 cups leftover mashed potatoes

  • 1 stalk celery, chopped

  • ½ onion, chopped

  • 1 tbsp relish

  • ½ cup Hellman’s Mayonnaise

  • 2 tbsp sugar

  • Salt

  • Pepper

  • Paprika

Do This

  1. Place eggs in a small pot and cover with water to about 1” above the eggs.

  2. Place on a burner on high, cover and bring to a roiling boil

  3. Remove from heat and let sit, still covered for 10 minutes.

  4. In the meantime add potatoes, celery, onion, relish, mayo and sugar in a medium sized bowl.

  5. After the eggs have been sitting for 10 minutes, discard the hot water and add cold water. (I add some ice cubes to speed up the process.)

  6. When the eggs have cooled sufficiently to handle, peel and cube them.

  7. Add to the bowl with the other ingredients.

  8. Add salt & pepper to taste and mix well.

  9. Smooth the top (for show).

  10. Sprinkle with paprika and let sit in the refrigerator until ready to eat.


  1. The second time I made this I added 1 tbsp of Dry Mustard. I also fried up 3 strips of bacon and then cut them into bite-sized pieces and mixed them both into the potato salad.


Post a Comment

Stuff others read

It's Time To Tighten Your Belt

Maybe We Should Be Looking At The Bigger Picture (Cavalier For President)