Here is my favorite mashed potatoes salad recipe, with creamy mayo, tangy mustard, sweet pickle relish, and hard boiled eggs mixed into cold mashed potatoes for a fun twist on traditional potato salad.
This mashed potatoes salad is what I bring to every potluck and barbecue in the summer. It’s different from regular potato salad because you start with already-made mashed potatoes, which makes it so much easier to throw together. Plus, my kids actually eat this one without complaining!
Why You’ll Love This Mashed Potato Salad
- Perfect for using leftovers – This recipe is a genius way to transform your leftover mashed potatoes into something completely new and delicious instead of letting them go to waste.
- Ready in minutes – With just 5-10 minutes of prep time, you can whip up this side dish faster than most traditional potato salads that require boiling and cooling potatoes.
- Crowd-pleasing flavor – The creamy, tangy combination of mayo, mustard, and sweet pickles makes this a hit at potlucks, BBQs, and family gatherings.
- No cooking required – Since you’re starting with already-cooked mashed potatoes, there’s zero time spent at the stove, making this ideal for hot summer days or when you need a quick side dish.
What Kind of Mashed Potatoes Should I Use?
For this salad, you can use leftover mashed potatoes from last night’s dinner or make a fresh batch specifically for this recipe. Either russet or Yukon gold potatoes work great – russets give you a fluffier texture while Yukon golds are a bit creamier and buttery. The key is making sure your mashed potatoes are completely cold before mixing them into the salad, so if you’re making them fresh, give them plenty of time to chill in the fridge. You’ll want them plain or lightly seasoned since the salad has plenty of flavor from the pickles, mustard, and mayo.
Options for Substitutions
This recipe is pretty forgiving, so feel free to make a few swaps based on what you have:
- Mashed potatoes: If you don’t have leftover mashed potatoes, you can boil and dice regular potatoes instead – just make sure to cool them completely before mixing. Cut them into bite-sized cubes for the best texture.
- Sweet pickle relish: Not a fan of sweet pickles? Try dill pickle relish for a tangier flavor, or use finely chopped bread and butter pickles. You can also reduce the amount to 1/2 cup if you prefer less pickle taste.
- Mayonnaise: You can use Greek yogurt or sour cream for half the mayo to lighten things up, though the flavor will be a bit tangier. For a full swap, stick with mayo – it’s really what holds this salad together.
- Yellow mustard: Dijon mustard works great here if you want a slightly sharper taste. Start with 1/2 cup and add more to your liking since it’s stronger than yellow mustard.
- Green onion: Regular yellow or white onion works fine – just dice it small and use about 1/4 cup. You could also try chives or the green parts of a leek for a milder onion flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when making mashed potato salad is using warm or room temperature potatoes, which will cause the mayonnaise to break down and create a runny, unappetizing texture – always start with completely cold mashed potatoes straight from the fridge.
Another common error is adding all the mayonnaise at once without tasting as you go, so mix in about half first, then gradually add more until you reach your desired creaminess since different mashed potatoes absorb moisture differently.
To avoid a bland salad, make sure to let it chill for at least 2 hours before serving, as this resting time allows all the flavors from the mustard, pickles, and seasonings to blend together properly.
Finally, don’t skip finely chopping those hard boiled eggs – large chunks can make the texture uneven and harder to scoop onto your plate.
What to Serve With Mashed Potato Salad?
This mashed potato salad is perfect for summer cookouts and pairs beautifully with just about any grilled meat you can think of. I love serving it alongside BBQ chicken, burgers, or hot dogs at backyard gatherings since it’s a fun twist on traditional potato salad that everyone always asks about. It also goes great with pulled pork sandwiches, grilled brats, or even fried chicken for a picnic-style meal. For a complete spread, add some baked beans, coleslaw, or corn on the cob to round out your plate.
Storage Instructions
Store: Keep your mashed potato salad in an airtight container in the fridge for up to 3 days. Since it has mayo and eggs, you’ll want to make sure it stays cold. It actually tastes better after sitting for a few hours because the flavors get a chance to mingle together.
Make Ahead: This is a great dish to prep the day before a gathering. Just mix everything together, cover it tightly, and let it chill overnight. Give it a good stir before serving and add a sprinkle of fresh paprika on top to brighten it up.
Serve: Always serve this salad cold, straight from the fridge. If you’re taking it to a picnic or potluck, keep it in a cooler with ice packs since the mayo and eggs need to stay chilled for food safety.
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
| Servings | 10 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3400
- Protein: 55-65 g
- Fat: 220-240 g
- Carbohydrates: 270-290 g
Ingredients
- 1 tsp black pepper (freshly ground preferred)
- 1 tsp salt
- 2 cups mayonnaise (I use Hellmann’s for creaminess)
- 6 cups cold mashed potatoes (prepared ahead and chilled for best texture)
- 1/2 tsp paprika (for color and mild smoky flavor)
- 3/4 cup yellow mustard (adds tangy flavor throughout)
- 6 hard boiled eggs (peeled and chopped into 1/2-inch pieces)
- 1 cup sweet pickle relish
- 1 green onion (thinly sliced, white and light green parts)
Step 1: Prepare the Mise en Place and Chop the Mix-Ins
- 6 hard boiled eggs
- 1 green onion
Start by gathering all your ingredients and preparing them for mixing.
Peel and chop the hard boiled eggs into 1/2-inch pieces—this size keeps them chunky and visible rather than turning into mush.
Thinly slice the green onion, keeping the white and light green parts separate from any darker green tops (save those for garnish if desired).
Having everything prepped and ready ensures smooth mixing and even distribution of flavors throughout the salad.
Step 2: Create the Creamy Mayo Base
- 6 cups cold mashed potatoes
- 2 cups mayonnaise
In a large mixing bowl, combine the cold mashed potatoes with the mayonnaise, stirring until fully incorporated and smooth.
The cold potatoes are essential here—they keep the mayo from becoming too thin and help maintain that creamy, potato-forward texture.
I like to use a rubber spatula and fold gently rather than vigorously mixing, which keeps the potato pieces intact and prevents the salad from becoming gluey.
Step 3: Build Layers of Flavor with Tangy and Savory Elements
- 3/4 cup yellow mustard
- 1 cup sweet pickle relish
- creamy mayo base from Step 2
Add the yellow mustard and sweet pickle relish to the potato-mayo base from Step 2, folding them in gently until evenly distributed.
These ingredients provide the tangy backbone of the salad and should be mixed throughout rather than concentrated in one area.
The mustard adds acidity that brightens the richness of the mayo, while the relish brings both sweetness and textural contrast.
Step 4: Fold in the Eggs and Aromatics, Then Season
- chopped hard boiled eggs from Step 1
- sliced green onion from Step 1
- mixture from Step 3
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
Add the chopped hard boiled eggs and sliced green onion to the mixture from Step 3, folding gently to combine without breaking the eggs into smaller pieces.
Once combined, sprinkle in the salt, freshly ground black pepper, and paprika, mixing one final time until the seasonings are distributed throughout.
I recommend tasting at this point and adjusting salt to your preference, since different mustards and relishes have varying salt content—you want the salad well-seasoned but not overwhelming.
Step 5: Transfer and Finish the Presentation
Transfer the finished potato salad to your serving bowl, mounding it gently in the center.
Sprinkle the top with a light dusting of paprika for both color and a subtle hint of smoky flavor.
The salad is best served chilled or at room temperature, and it actually improves after sitting for 30 minutes as the flavors meld together.
Irresistible Mashed Potatoes Salad
Ingredients
- 1 tsp black pepper (freshly ground preferred)
- 1 tsp salt
- 2 cups mayonnaise (I use Hellmann's for creaminess)
- 6 cups cold mashed potatoes (prepared ahead and chilled for best texture)
- 1/2 tsp paprika (for color and mild smoky flavor)
- 3/4 cup yellow mustard (adds tangy flavor throughout)
- 6 hard boiled eggs (peeled and chopped into 1/2-inch pieces)
- 1 cup sweet pickle relish
- 1 green onion (thinly sliced, white and light green parts)
Instructions
- Start by gathering all your ingredients and preparing them for mixing. Peel and chop the hard boiled eggs into 1/2-inch pieces—this size keeps them chunky and visible rather than turning into mush. Thinly slice the green onion, keeping the white and light green parts separate from any darker green tops (save those for garnish if desired). Having everything prepped and ready ensures smooth mixing and even distribution of flavors throughout the salad.
- In a large mixing bowl, combine the cold mashed potatoes with the mayonnaise, stirring until fully incorporated and smooth. The cold potatoes are essential here—they keep the mayo from becoming too thin and help maintain that creamy, potato-forward texture. I like to use a rubber spatula and fold gently rather than vigorously mixing, which keeps the potato pieces intact and prevents the salad from becoming gluey.
- Add the yellow mustard and sweet pickle relish to the potato-mayo base from Step 2, folding them in gently until evenly distributed. These ingredients provide the tangy backbone of the salad and should be mixed throughout rather than concentrated in one area. The mustard adds acidity that brightens the richness of the mayo, while the relish brings both sweetness and textural contrast.
- Add the chopped hard boiled eggs and sliced green onion to the mixture from Step 3, folding gently to combine without breaking the eggs into smaller pieces. Once combined, sprinkle in the salt, freshly ground black pepper, and paprika, mixing one final time until the seasonings are distributed throughout. I recommend tasting at this point and adjusting salt to your preference, since different mustards and relishes have varying salt content—you want the salad well-seasoned but not overwhelming.
- Transfer the finished potato salad to your serving bowl, mounding it gently in the center. Sprinkle the top with a light dusting of paprika for both color and a subtle hint of smoky flavor. The salad is best served chilled or at room temperature, and it actually improves after sitting for 30 minutes as the flavors meld together.
