This was my favorite potato salad growing up. I know you will love it too. It is creamy, sweet, tart and crunchy all at the same time. This brings back wonderful memories for me and I know it will make good memories for you too.
Southern Mashed Potato Salad
Active Prep: 30 minutes Inactive Prep: 30 minutes
Servings: 12
4 pounds russet potatoes, sliced 1/2 inch
2 tablespoons white vinegar
1 cup mayonaisse
1/3 cup yellow mustard
1 tablespoon beau monde
1/2 cup finely diced onions
1/2 cup finely diced celery
3/4 cup spicy sweet pickles
6 boiled eggs, chopped
1 boiled egg, sliced to use for garnish
salt and pepper to taste
Put potatoes in cold water with vinegar and salt, bring to a boil, cook until fork tender, about 15 minutes. Drain off the water. Mash potatoes while still hot
Add potatoes, mayonnaise, mustard, beau monde, salt and pepper and mash with a mixer. Don’t add mayonnaise and mustard all at once, mix in until you get to the consistency you want.
Stir in onions, celery, pickles, chopped eggs. Check for seasoning and add salt and pepper if needed. Take the sliced eggs and place on top. Cover and chill for at least 1 hour.
