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It's not pretty to look at but this salad tastes great served with sliced ham or any dinner for that matter. It's the fresh chunky veggies that make it taste so good.  I also add Miracle Whip Salad dressing, Mayo, and Mustard for a great mix of flavour.

Step 1: Potatoes & Eggs

I use russet potatoes and if I'm on the ball I'll cook them, skin on, and then let them cool. After peeling, I mash them with a potato masher and you're good to go. But most times I'm not quite "on the ball" so you will often find me cooking them already peeled, mashing them up hot, and cooling the pot in a sink full of cold water, while everyone is waiting for supper. I actually prefer them this way because I'm not one to eat cold chunks of potato and mashing them hot makes them a bit less chunky. If I'm even more in a hurry I will leave the skins on and just mash them right in!
For a large salad I usually use about a dozen eggs.

Step 2: Veggies

You really want the freshest veggies you can find, it's the crispness of the veggies that makes this salad taste great. I use radish, celery, carrots and green onions.  Cut your celery small, and everything else can be a bit chunky.  I like to see an explosion of colour so I cut my radishes a certain way so each piece has red on it.

Step 3: Mix Veggies

Mix all your veggies together.

Step 4: Chopping Eggs

The best egg masher I've found is a pastry blender, the kind with the sharp blades.

Step 5: Combine

Add the potatoes and eggs to the veggies. (I haven't yet added the eggs in the picture).

Step 6: The Three M's

Because I have some people who like mayo, and some who like miracle whip, I add both. Add enough to make the whole thing creamy, depending on how you like it. I used up both jars that I had in the fridge, hence the empty jars, but you probably won't add much more than a cup or so of each. I also add regular mustard, it not only gives it flavour but yellows it as well, it also tones down the tang of the dressings. You don't need to add much, not near as much as the mayo and miracle whip, but enough for flavour, adjust for your taste.

Step 7: Frozen Peas

I also add a handful or two of frozen peas. I'm not even a pea fan but I do like peas in potato salad. Don't cook them, just toss them in frozen.

Step 8: Finishing

After mixing everything together you can add seasonings. I add a bit of salt and some Accent, and once in awhile I'll add a touch of garlic but this is up to you. It doesn't look pretty but it sure tastes great

Optional:
To spice up this salad I've thrown in a bit of curry powder as well as cooked, cooled, crumbled bacon but I think this salad is already high enough in fat so I stopped doing that (but it did taste good!).
For more colour and flavour one could add red or green peppers.
<p>My sister in law always made a mashed potato salad similar to yours at xmas time, it became a staple and every one expected it to be there. As for it not looking pretty, she spreads mayo over it and garnishes with boiled egg slices, gherkin, tomato, parsley, olives etc to make it look real pretty!</p>
That's a great idea Emma! I'll try it the next time I make it, thanks. :)

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