As soon as the temperature hits above 40 degrees in this part of the country, we break out the grill in our family. This year we were lucky as the weather has been cooperating most agreeably. The grill got its first workout two weeks ago, a dry run if you will, with just some hamburgers, brats and hot dogs. The highlight of that meal, however, was the one side dish I make for every grilling occasion: my mother-in-law's Mashed Potato Salad. Sounds weird, right? Mashed potato salad? Well, there is nothing weird about it....these are potatoes mashed with slaw dressing and mixed with colorful, crunchy veggies. Even my daughter's picky boyfriend loves this...sans onion, of course.
Mashed Potato Salad
6 large potatoes, quartered1 1/2 cups coleslaw dressing
1/2 cup mayonnaise
2 hard boiled eggs, chopped
1/2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green peppers, chopped
1/2 cup carrots, chopped
salt and pepper to taste
Boil potatoes until tender.
I know, the recipe says 6 large potatoes---I probably used more like 10---its different every time for me. I'm not much for measuring things. Just let the recipe be a guideline...
Mash while still warm and stir in coleslaw dressing and mayonnaise.
I like Marzetti Slaw Dressing. This could be because I've never tried any other kind....I saw that this comes in a light version, too.
I usually eyeball how much of the slaw dressing I put in, too. This time I used about 3/4 of the jar. It may seem like a lot, but it is being absorbed by the warm potatoes.
Add a nice little gloop of mayonnaise at this point. I'm not sure why this step is in the recipe. It may cut down on the sweetness of the slaw dressing, or it may help with the creaminess. I go ahead and use light mayo and no one is the wiser.
Aren't the colors beautiful? Here again, I didn't measure. Go ahead and add whatever veggies you like....this time around I skipped the onions because we had an onion hater among us (I know, right? how can you hate onions?)
The chopping of the veggies is what takes the longest time.....such an easy recipe.
Place in large serving bowl. Garnish with additional egg slices and green pepper. Sprinkle with paprika. Chill or serve at room temperature.
I guarantee that you'll want to make extra. Who knew potato salad could be so tasty?