Warm mashed potato salad combines the tangy taste of classic potato salad with the comforting consistency of warm mashed potatoes. Meet your new favorite summer side dish!
I am a firm believer in having your cake and eating it too, especially when it comes to potatoes. And in the case of this warm mashed potato salad, I get to have all the comfort food deliciousness of my beloved mashed potatoes, while also adding some of the zingy taste of summery potato salad. You can serve this fun side dish either warm or at room temperature, depending on what kind of a side dish mood you are in. It’s the ultimate easy, flexible summer side dish, and I have a feeling you are going to love every bite. Ready to cook up your new favorite approach to potatoes? Let’s make it!
You start out the regular mashed potato way, by boiling up some potatoes in salted water until they are nice and tender. I like to use either fingerling potatoes or little baby Yukon Golds – I cut them in half and leave the skins on. Because they are so teeny, they will be nice and tender after 15 minutes or so of simmering.
Meantime, you are going to make a quick sauce that you are going to mash these babies into, and that’s where the potato salad flavor comes in. Instead of using butter and cream the way you would for mashed potatoes, you are going to mix up some lemon juice and olive oil and sour cream and mustard, and that’s what you are going to mash those tender potatoes with. The lemon juice and sour cream will give it just the right amount of zing. I like to do a coarse mashing with my trusty potato masher, and if you don’t have a trusty potato masher than the back of a large spoon works pretty well.
Scatter on some chopped scallions and you are ready to rock! Warm mashed potato salad-wise…hurray!Print
- 1 pound fingerling or baby Yukon Gold potatoes, cut in half
- Juice of 1/2 lemon
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup sour cream
- 1 tablespoon whole grain mustard
- 2 scallions, chopped
- Put the potatoes in a pot of salted water, bring to a boil and cook until tender, about 15 minutes. Drain and set aside,
- Combine lemon juice, salt and pepper in a large mixing bowl. Stir in olive oil, sour cream and mustard.
- Pour the potatoes into the bowl and stir until they are coated with the sour cream mixture. Now coarsely mash them with a potato masher or a large spoon. Add half the scallions and stir, adding more sour cream and/or olive oil if needed.
- Garnish with the remaining scallions and serve warm or at room temperature.