80 Ratings
  • 5 Rating Star 56
  • 4 Rating Star 15
  • 3 Rating Star 8
  • 2 Rating Star 1

My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.

Advertisement

Ingredients

Directions

  • Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.

    Ads will not print with your recipe
  • Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

Nutrition Facts

456.69 calories; 7.26 g protein; 56.82 g carbohydrates; 23.59 g fat; 25.58 mg cholesterol; 420.01 mg sodium.Full Nutrition


Reviews (57)

Read All Reviews

Most helpful positive review

07/27/2003
It was the BEST potato salad that I have ever made. I didn't mash the potatos completely I only "smashed" them. The instructions are correct when they say that it tastes great at room temperature. I refrigerated mine overnight intending to serve it cold like most potato salad. It did not have the same rich flavor that it did right after putting the ingredients together.
(53)

Most helpful critical review

07/14/2005
Pretty good--but I thought it was too mustard-y--my finished result look very green. I think next time I'll cut the mustard by half and up the mayo and sour cream.
(21)
80 Ratings
  • 5 Rating Star 56
  • 4 Rating Star 15
  • 3 Rating Star 8
  • 2 Rating Star 1
07/27/2003
It was the BEST potato salad that I have ever made. I didn't mash the potatos completely I only "smashed" them. The instructions are correct when they say that it tastes great at room temperature. I refrigerated mine overnight intending to serve it cold like most potato salad. It did not have the same rich flavor that it did right after putting the ingredients together.
(53)
09/16/2003
My family loved this recipe-it was a great sidedish to serve with BBQ chicken and steaks.
(32)
07/14/2005
Pretty good--but I thought it was too mustard-y--my finished result look very green. I think next time I'll cut the mustard by half and up the mayo and sour cream.
(21)
06/20/2005
Great recipe. I used all red potatoes and omitted the butter. Think I like this better than regular potato salad and it is much faster to prepare as you don't have to wait for the potatoes to chill.
(20)
08/26/2003
I thought this was going to be something different and it ended up being very familiar. An easy and excellent potato salad I love mustard in mine and this was just great. Tasted just like my southern grandmother's.
(19)
01/22/2003
You have to really love mustard to like this recipe. I used only 1/4 of what was called for and it was too much for my kids. Nice idea but not for everyone.
(16)
05/01/2004
I used the dressing in this recipe to make potato salad. I couldn't mash the potatoes...just seemed odd to me. But the dressing was great!!! It was a nice variation to the way I usually make potato salad! Also I used Dijon Mustard and I didn't think the mustard overpowered anything at all.
(15)
08/12/2003
VERY GOOD! Even anti-potato salad people would like this (ummm...my boyfriend!). We ALL enjoyed this recipe! I decreased the mustard to 1/4 cup and omitted the pickles. Very good! Very colorful! Very easy! Exciting change to your regular mashed potato routine! I now understand why it works well with any meal! Would make this again! Thanks Linda!
(15)
11/23/2005
very good - big hit. used less mustard then was called for and added yellow and red bell peppers so it looked beautiful as well!
(15)