It’s good to work a new move into your grill game. Sometimes just perking up a side dish puts a whole new energy into the meal. We think this recipe for Hillbilly Potato Salad, a lush, savory spin on the traditional chunky version, is a winner. Thanks for this recipe goes to talented husband and wife team Jackie Hughes and Keith Lampkin, known as Superman Cooks. We love their take on updating BBQ classics, with picnic-friendly recipes.
Why Use Leftover Mashed Potatoes for Your Hillbilly Potato Salad?
Using leftover mashed potatoes for your Hillbilly Potato Salad is an easy way to reuse leftovers and make them into something completely new. But, there are other reasons to use them instead of freshly boiled potatoes. The already creamy and smooth texture of mashed potatoes makes a rich and luscious base. This means your end product is more cohesive than a chunky, traditional version. Mashed potatoes are also more absorbent than chunks of potatoes due to their starchy nature. This means they soak up the tangy mayonnaise, mustard, and relish, allowing the flavors to move deeper and more evenly throughout the salad.
Hillbilly Potato Salad
- Yield: Serves 8 to 10 1x
Description
A tangy potato salad for your next picnic.
Ingredients
- 6 cups cold leftover mashed potatoes
- 2 cups mayonnaise
- 1 green onion
- 6 hardboiled eggs, chopped finely
- 1 cup sweet pickle relish or diced sweet pickles
- 3/4 cup yellow mustard
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
Instructions
- In a bowl, combine mashed potatoes and mayonnaise. Mix until well blended.
- Slice green onion in 1/8-inch slices, and add to mixture.
- Add chopped eggs and mix to combine.
- Add remaining ingredients and mix until thoroughly combined.
- Transfer to serving bowl and sprinkle with paprika for color.
Recipe by Keith Lampkin
Photography and Styling by Jackie Hughes
Subscribe to TABLE Magazine‘s print edition.
