Mashed Potato and Pickle Relish Salad

Mashed Potato and Pickle Relish Salad

If you grew up in the baby boom era like me, this is the type of potato salad you may remember fondly. (Or not.) In my hometown, this very recipe was served at church picnics next to a platter of fried chicken, and one could always expect a scoop of it snuggled next to the grilled cheese sandwich at the counter bar at Gilchrist Drug Store.

If memory serves, in Ann Arbor, Mr. Tibbles may have sold something similar at the now-defunct Drake’s. Some of you may remember that inimitable candy, tea and sandwich shop — a true relic from the ’50s — which faced the Diag. (I recall Mr. Tibbles in 1977 giving me and my roommate a basement tour of Drake’s. The walls were lined — top to bottom — in a rainbow of assorted candies. At long last the Promised Land… Candyland Nirvana!)

My mom made this salad and added a half-cup of finely chopped bacon. It was a tragedy that I forgot to pick some up at the store. Say what you will about this potato salad. But I protect its integrity fiercely, eating it with relish and a sigh of pleasure only memories and ghosts are privy to hear.

Recipe: Mashed Potato and Pickle Relish Salad

Ingredients

  • 3 pounds Yukon Gold potatoes, cut into cubes (skin left on)
  • 1 tablespoon butter, optional
  • 1/4 to 1/2 cup mayonnaise
  • 1/4 cup bright yellow mustard
  • 1/4 cup sour cream
  • 1/2 cup finely chopped celery
  • 1/2 cup sweet pickle relish
  • 1 small red bell pepper, seeds and membranes removed, finely chopped
  • 2 hard cooked eggs, finely chopped (optional)

Instructions

  1. In a large pot of heavily salted water, cook potatoes until very tender. Drain and toss with butter, if using. Place in bowl and mash.
  2. While the potatoes are cooking, whisk together mayonnaise, mustard and sour cream. Stir in celery, pickle relish, pepper and eggs, if using. If using eggs, add remaining mayonnaise (1/4 cup). Stir in potatoes and thoroughly combine. Season to taste with kosher salt and freshly ground pepper. (Salad may be made up to 48 hours in advance.)

Time: 35 minutes

Number of servings (yield): 7 cups

Copyright © Peggy Lampman’s dinnerFeed.

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