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!
Here’s how you make warm mashed potato salad!
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