Mashed Potato Salad(From 1975 Edition)
A creamy mashed potato salad with green olives, celery, and scallions, perfect for warm or cold gatherings, offering a tangy, savory flavor with a smooth texture.
Ingredients
Instructions
- Pare the potatoes, cover with boiling water, and bring to a boil.
- Cover and boil until tender; drain.
- Put the potatoes through a food mill or mash them until smooth; there should be about 4 cups.
- Add mayonnaise, cider vinegar, salt, white pepper, chopped green olives, sliced celery, and diced scallion.
- Mix thoroughly until well combined.
- Taste and add more salt if desired.
- Serve warm, garnished with parsley and extra olives, or serve cold, garnished with lettuce and extra olives.
Tips & Substitutions
To achieve a creamier texture, consider using a ricer instead of a food mill for the potatoes. If you're looking for a lighter version, substitute half of the mayonnaise with Greek yogurt. For added flavor, experiment with different types of olives or add diced pickles. This salad can also be made vegan by using a plant-based mayo.
Serving Suggestions
This mashed potato salad is delicious served warm or cold. Pair it with grilled meats or serve it alongside sandwiches for a picnic. It complements summer gatherings perfectly, especially with a refreshing drink like Kim'S Favorite Punch. Garnish with fresh parsley or additional olives for an attractive presentation.
Storage & Reheating
Store any leftover mashed potato salad in an airtight container in the refrigerator for up to three days. To reheat, use the microwave in short intervals, stirring occasionally, until warmed through. You can also serve it cold for a refreshing twist.
Nutrition & Diet Analysis (per serving)
Each serving of Mashed Potato Salad(From 1975 Edition) contains roughly 987 calories, with 12g protein, 111g carbohydrates, and 55g fat. It is an excellent source of potassium (61% of the Daily Value), vitamin C (47% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1272mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad can be prepared a day in advance. Just keep it covered in the refrigerator. The flavors will meld beautifully overnight, enhancing the taste.
Is there a way to make this recipe lower in calories?
Yes, you can reduce the calories by using a light mayonnaise or replacing some of it with Greek yogurt. You can also increase the vegetable content to make it more filling without adding many calories.
What type of potatoes work best for this salad?
Yukon Gold or red potatoes are ideal due to their creamy texture when mashed. They hold their shape well and provide a nice balance of flavor, making them perfect for this salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).