Mashed Potato Salad

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Creamy Mashed Potato Salad is a deliciously different way to enjoy leftover Mashed Potatoes!

Need a last-minute salad but all you have are leftovers? This take on a favorite Potato Salad uses up your leftovers and a handful of ingredients you likely have on hand.

Mashed potato salad in a bowl with eggs

Creamy Potato Salad

  • Makes something brand new from leftovers.
  • You likely have all ingredients on hand.
  • Lots of easy variations, so it’s a new salad every time you make it.
  • This recipe tastes even better the next day.

ingredients for mashed potato salad

Mashed Potato Salad Ingredients

POTATOES Any kind of mashed potatoes will do! Even if they are already seasoned (Garlic Roasted or Parmesan), it will add to the flavor of the salad.

ADD-INS We added celery and hard-boiled eggs for texture but you can add bacon bits, or even diced red apples or radishes for a sweet crunch that goes well with vinegar dressing.

VARIATIONS Diced red, yellow, green, or orange bell peppers will add color and crunch! Make this recipe with sour cream or switch it out for Greek yogurt. So many possibilities!

Mashed potato salad ingredients in a bowl

How To Make Mashed Potato Salad

This is the easy part! Just whisk the dressing, combine the ingredients, and chill!

  1. Whisk dressing ingredients together separately.
  2. Fold remaining ingredients into mashed potatoes & mix dressing in.
  3. Chill one hour before serving.

NOTE: You may not need all of the dressing. Add more or less, according to personal preference. Keep in mind, as the salad sits it will absorb some of the dressing.

mixing mashed potato salad

What to Serve it With

Burgers of course!

This is the perfect side salad to serve with a Baked Ham with Brown Sugar Glaze, or an Easy Rotisserie Chicken. It’s also super tasty with French Dip Sandwiches. It’s an elegant and easy salad for any occasion! Scoop it on top of a bed of greens or add into an Easy Chicken Lettuce Wrap for a school or workday lunch.

Recipe Tips

  • No leftover mashed potatoes? Use leftover roasted potatoes and give them a little squish with a masher.
  • Make hard-boiled eggs the day before and keep them in the refrigerator until they are ready to use (the air fryer is the easiest way to do this). This will help keep the salad cold!
  • Make an extra batch of the dressing, it’s great on macaroni salad too!
  • The dressing will keep in the refrigerator for up to 2 weeks in a salad dressing cruet or mason jar.

Other Savory Potato Recipes

Did you love this creamy Mashed Potato Salad? Be sure to leave a comment and a rating below!

Mashed Potato Salad in a bowl with a serving spoon
5 from 9 votes
Review Recipe

Mashed Potato Salad

Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 6
This flavorful Mashed Potato Salad is the perfect way to use up leftover mashed potatoes. Sour cream & vinegar, plus mayo give it a delicious creamy tang!


  • 3-4 cups prepared mashed potatoes leftover
  • 4 hard-boiled eggs chopped (optional)
  • 1 cup celery diced
  • 3 green onions sliced
  • ¼ teaspoon paprika for garnish, optional


  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup relish (sweet or dill pickle)
  • 2 tablespoons cider vinegar
  • 1 ½ tablespoons yellow mustard or dijon
  • 1 teaspoon sugar
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ¼ teaspoon garlic powder

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  • Mix all dressing ingredients in a bowl.
  • Combine mashed potatoes with dressing & remaining ingredients. Mix well.
  • Refrigerate at least one hour before serving.

Recipe Notes

This recipe is intended to be made with leftover mashed potatoes which have a creamy consistency from the addition of butter & milk with seasonings. 
If you are making mashed potatoes for this recipe specifically, cook about 1 ½ to 2 pounds potatoes. Peel & boil 15 minutes or until tender. Add butter, milk, seasonings & mash. Cool completely in the fridge before using in this recipe.

Nutrition Information

Calories: 324, Carbohydrates: 30g, Protein: 8g, Fat: 20g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 137mg, Sodium: 561mg, Potassium: 471mg, Fiber: 3g, Sugar: 3g, Vitamin A: 445IU, Vitamin C: 26mg, Calcium: 52mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Salad, Side Dish
Cuisine American
Mashed Potato Salad in a bowl with a spoon and writing
Mashed Potato Salad in a bowl with writing
Mashed Potato Salad in a bowl with a spoon and text
Mashed Potato Salad ingredients in bowls and Mashed Potato Salad in a bowl with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Genius! I never thought of using leftover mashed potatoes for salad but this sounds delish.5 stars

  2. Mashed Potatoes Salad is the only type of Potato Salad I will eat. I don’t like chunkier Potato Salad!
    I like it with:
    boiled eggs chopped up
    Onions chopped up
    Sweet pickles chopped up
    kosher dills chopped up
    (My grandmother put chopped celery)
    Real Kraft Mayonnaise
    Salt and pepper
    A little vinegar
    I also boil my eggs with the Potatoes to save time. I use a pastry blender to blend in the eggs(chopped).