Love potato salad, but hate all the mayonnaise? Then this recipe is for you! What’s great about this recipe is fact that you’re using the mashed potatoes as the creamy element. You can also add a dollop of sour cream, or even mayonnaise for extra creaminess. But it’s not needed!
- 3 Russet Potatoes
- 3 Red Potatoes
- 3 Yukon Potatoes
- 1/2 Cup Celery (Diced)
- 1/2 Cup Onion (Diced)
- 2 Green Onions (Diced)
- 2 to 4 Tablespoons Coleman’s Mustard (Or mustard of your choice)
- Kosher Salt
- Fresh Cracked Pepper
- Garlic Powder
- Onion Powder
- Splash of Half and Half
- 1 Tablespoon Butter
Peel and chop all your potatoes and place them in cold salted water. Once chopped and peeled, put the potatoes in on the stove and bring to a boil. Cook until potatoes are fork tender.
Before draining, reserve some starch water. Drain the potatoes.
Return about half of the cooked potatoes to the pot and start mashing them. Add a splash of half and half and one tablespoon of butter. If you’re not feeling the half and half, use some of the reserved starch water. Because of the starch it helps thicken the potatoes but with half the calories!
Season the mashed potatoes with some kosher salt, pepper, garlic powder, onion powder, and mustard. Mix well.
Next, mix in the onions and celery.
Finally, stir in the other half of the cooked potatoes. At this point, season to your liking. If it needs more mustard or salt add now. Can be served immediately, at room temperature or cold. It’s really up to you!
You can also add a dollop of sour cream and mix it in for added creaminess.