The Best Potato Salad is just a little different than mom’s traditional mustard and mayo recipe. This mashed potato salad is loaded with ham, jalapeños, olives, onions, horseradish mustard and so much more. Each bite is a tastebud tingling treat!! This WILL be your new go to potato salad recipe!
This is the potato salad my dad would always make, so for me this is a big food memory!! I haven’t had this recipe in years, and I have missed it! I am so happy to share it with you so you can make some delicious memories with your loved ones, memories they will drool about for years to come!!
Creamy Potato Salad Recipe
This potato salad does not consist of big chunks of potatoes and eggs. Rather, this warm potato salad is made with mashed potatoes and small eggs chunks combined with a whole beautiful list of complimentary ingredients. Mayonnaise does make an appearance in this recipe to help bring out that creaminess.
How to Make The Best Potato Salad
This recipe starts out the traditional way by peeling and boiling potatoes. The eggs are also hard boiled and peeled. Once the potatoes are fork tender, remove to a large mixing bowl and with a stand mixer or hand mixer, mash the potatoes until they are mostly smooth. A few chunks are fine with this salad.
With your mashed potatoes still in the mixing bowl add the rest of the ingredients, folding them each in until the salad is well combined and creamy. If you feel that the potatoes are too dry, add a little more mayonnaise one teaspoon at a time.
Ingredients Needed for Potato Salad
This list is probably a little longer than the traditional recipe you are used to, but believe me each piece add a whole lot of dimension to this dish. To make this potato salad recipe you will need:
- red onion
- dill pickles
- green onions
- black olives
- green olives
- horseradish mustard
- lemon pepper
- season salt
Can I Make This Potato Salad Ahead?
This potato salad is best if served warm or at room temperature, but it can also be made ahead of time if needed. If you’ve got a big party and lots of cooking to do, go ahead and make this a day before and store in the refrigerator. Take it out about 10 minutes before serving to allow it to come to room temperature. You don’t want it to sit out for too long since it does contain mayonnaise.
Store in the refrigerator covered or in an air tight container for 2-3 days after preparing. If the potato salad was out for more than 2 hours you should discard any leftovers.
The Best Potato Salad Recipe
The Best Potato Salad Recipe
- 6 large Russet potatoes, peeled, boiled and mashed
- 3 hardboiled eggs, diced
- 1/2 cup red onion
- 1/2 cup dill pickles diced (Claussen are preferred)
- 5 green onions, diced just the green part
- 1/4 cup black olives, sliced
- 10 green olives, sliced
- 1 1/4 cup mayonnaise
- 1 tbsp horseradish mustard (or yellow if you can't find)
- 1/2 tsp season salt
- 1/4 tsp lemon pepper
- 2 tbsp diced jalapeno (can use canned)
- 3/4 cup diced ham
- Mash the potatoes in a large mixing bowl with a stand or hand mixer until just a little lumpy. Add in the remaining ingredients and fold into the potatoes until creamy and well blended.
- Add more mayonnaise or seasoning as desired.
- Store covered in the refrigerator until ready to serve.
What to eat with this Potato Salad Recipe: