Mom's Creamy Whipped Potato Salad Recipe Is Cookout Perfect (7 Ingredients, 30 Minutes) Side Dishes Salads Vegetables High Fiber Recipes Vegetarian Budget Recipes Gluten-free Low Sugar Recipes

If you're having a picnic or a cookout, you have to try this creamy whipped potato salad recipe. This easy mashed potato salad recipe comes together quickly, and is loaded with eggs, mustard, mayonnaise and a couple of unexpected ingredients, too. The taste? Simply dreamy!

Here is your shopping list for this easy, delicious whipped potato salad recipe: potatoes (read about the health benefits of potatoes), onion, hard-boiled eggs, mustard, mayonnaise, dill relish and garlic salt. All budget-friendly and gluten-free ingredients! This tasty potato salad comes together in about 30 minutes, plus time to chill.

If you can, make the high-fiber and high-protein potato salad the night before so the flavors can meld. This is one surprising side dish recipe that people will be looking for at your next cookout or family get-together. So good! But don't wait until a summer cookout or picnic to make this potato salad! The whipped potato salad recipe is delicious as a side dish with any dinner, anytime.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes plus chill time
Servings: 8

Ingredients

• 10 medium potatoes
• 1 onion, chopped
• 3 hard-boiled eggs
• 2 - 3 tablespoons mustard
• mayonnaise
• dill relish
• garlic salt

Here's how to make it:

1. Peel the potatoes and cut into pieces. Boil until soft. (If you prefer not to peel your potatoes, that's fine.)
2. Take the yellow out of the eggs and mix with the mustard.
3. Cut up the egg whites into small pieces.
4. Place the potatoes into a large mixing bowl and mash with a potato masher. Then, whip with an electric mixer.
5. Add the egg and mustard mixture, egg whites, onions and relish (amount of relish and onion is to your taste) to a mixing bowl. 
6. Add enough mayonnaise to make the potatoes really creamy (if too dry you can always add more later). Mix well with a mixer.
7. Add salt, pepper and garlic salt, to taste. Refrigerate a few hours or overnight. (If you prefer, you can eat it at room temperature, but we always preferred it cold.) Store the potato salad in the fridge for up to four days.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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