Creamy Mashed Potato Salad
Creamy Mashed Potato Salad
Creamy Potato Salad Using Fresh Potatoes: Sandwich, Brunch, and Kid’s Snack Ideas
This recipe offers a delightful way to enjoy soft, tender potatoes using fresh, seasonal ones. A well-made potato salad is incredibly versatile, perfect as a filling for sandwiches, a base for salads, or a nutritious snack for children. It’s also a satisfying option for those watching their diet.
Main Ingredients- 3 large boiled potatoes
- 1/2 red bell pepper
- 100ml dill pickle, finely chopped
- 340g canned corn, drained
- 6 Tbsp mayonnaise
- 4 Tbsp mustard sauce
Cooking Instructions
Step 1
Drain the canned corn thoroughly, discarding the liquid. Ensure as much water as possible is removed to maintain a good texture in the salad.
Step 2
Finely dice the red bell pepper and chopped dill pickles into pieces roughly the size of corn kernels. This ensures they blend well into the salad. (See Dill Pickle recipe: @7029106)
Step 3
Allow the 3 large boiled potatoes to cool slightly so they are easier to handle and mash. (See Boiled Potato recipe: @7029364)
Step 4
Mash the boiled potatoes very smoothly until there are no large lumps. Aim for a creamy consistency that is easy to swallow. Using a fork or a potato masher works well.
Step 5
In a bowl with the mashed potatoes, add the finely diced red bell pepper, chopped dill pickles, drained corn, 6 tablespoons of mayonnaise, and 4 tablespoons of mustard sauce.
Step 6
Gently mix all the ingredients together using a spatula or spoon until everything is well combined and evenly coated with the mayonnaise. Ensure there are no pockets of individual ingredients.
Step 7
Serve the finished potato salad in a nice bowl as a standalone side dish. Alternatively, spread it generously between slices of bread for a delicious sandwich, or mix it into a larger green salad for added substance.
