The best taste and simplicity are found in this Thai peanut sauce. This spicy, peanutty no-cook sauce is ideal as a dipping sauce for beef, chicken, and shrimp. Even when combined with warm cooked noodles, it makes a tasty quick pasta dish.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
Ingredients
- 6 medium Yukon Gold potatoes, peeled and quartered
- 1 small sweet onion, diced
- 3 large hard-cooked eggs, chopped
- ½ cup diced celery
- ¼ cup chopped sweet pickles
- salt and ground black pepper to taste
- 1 cup mayonnaise
- ⅓ cup sweet pickle juice
- 1 teaspoon prepared yellow mustard
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
- Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 222 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Very good…but add 1/2 cup sour cream and it became exceptional!
Followed the recipe. It was okay. Nothing to write home about. Made it for 4th of July. No wow factor, it is potatoes salad after all.
A former colleague made mashed potato salad and it was the best I ever had.
Absolutely wonderful! I made instant mashed potatoes and jalapeño mustard with a sprinkle of smoked paprika on top. Delicious and easy! I like that you can eat it hot or cold.
I used avocado mayo and dill pickles instead. Delicious and easy to make!
Absolutely perfect! Made the recipe as is except didnt have sweet pickles used dill pickles. Great flavor it was a hit. It will be my new go to.
It was a fantastic recipe. I left the eggs out because my fella doesn’t care for them in potato salad.
I have made this recipe so many times. My family prefers kosher over sweet pickles so I substitute. I also add some dried dill to mine and a pinch of ground red pepper. Always go fast. Thanks for a great recipe!
This recipe will always be used in my home!
Very close to my mom and dad’s recipe. I can still only eat that recipe for potato salad. I don’t like chunky potato salads. Grew up with mashed. My recipe calls for a can or small jar of red pimentos, and chopped onion instead of the celery. Mama used Miracle Whip, but I prefer mayo and dill pickle relish or chopped pickles.
Loved it and my guests and family loved it
Easy and delicious! Great for a spur of the moment side dish, and a great way to use up potatoes at the end of the bag.
I left some chuncks of Potatoes out and added at the end after I mixed it all up. Turned out Great Loved it and easy to make
This was my first time making any potato salad and it turned out GREAT! I will definitely make it again! Thanks for the recipe!
This was awesome!! I will def make this again. I did add an extra couple of eggs … So delicious!! Thank You
Really interesting take on traditional potato salad. My only suggestion would be to cut your potatoes into equally-sized pieces before boiling to create a more even texture/doneness in your mash.
This was so good! I made it for our family 4th of July get-together. What little was left was sent home with a couple of family members. I also made Magnificent Macaroni Salad and Three Bean Salad all on allrecipes.com! Thanks for a great recipe!
I make this several times a year. Yields about 2 quarts. This style of mashed potato salad is exactly what I was looking for. I grew up on this style and I can’t find it this way in stores. I used about 800 grams of just normal, pealed russet potatoes (weight measurements are a good thing, folks — 6 potatoes can vary bunches. I end up using about 7). Used a sprig of rosemary from the garden (everyone needs a rosemary bush in their garden/flowerbed/hedge/whatever). Added a little more mustard, celery and pickles — ’cause I likes them. The potatoes do not need to be mashed. They fall apart on their own as the ingredients are mixed in. My Mom used sweet pickles, but my wife and I prefer dill. We even add a tablespoon of Lighthouse Dill. Better the next day. It firms up a little more and the flavors blend together after sitting in the refrigerator over night. Make this on the weekend and have cheap, tasty, and vegetarian lunch all week for work with some homemade chili beans, soup or PB&J sandwich. Better than anything you can buy at the local grocer. And did I say cheap? You can eat well on few dollars. Just takes a little research and planning and discipline.
I was looking for a non Miracle Whip version of Mashed Potato Salad! This was just right! I have friend who’s Mom always makes Mashed Potato Salad- hers is a little more basic than this but I just LOVE it. She cooks the peeled/cubed potatoes – drains them throws the minced onions on while hot, covers the pan for 5 minutes so the heat from the potatoes can soften the harsh bite of the raw onion. She mashes this and Then adds the Miracle Whip to the hot potatoes. I believe this step to be important as it keeps the salad light and not gluey.
too mushy- I guess I just don’t like this type of potato salad
This a good recipe and has a nice texture,but I left the potatoes chunkyit was gone in 1 day I will be making this recipe again….Thanks and Happy Cooking!