Mashed Potato Salad

Time 25 minutes
Yields Serves 4 to 6
Mashed Potato Salad

Peel the potatoes and cut them into 1-inch chunks. Place them in a 4-quart saucepan with water to cover and bring to a boil over high heat. Reduce the heat, cover and simmer until the potatoes are tender, about 15 minutes. Drain.


In a large bowl, mash the potatoes coarsely, leaving some small chunks, and mix with the mayonnaise, onions, relish, pickle juice, pepper sauce and salt to taste.

In east Texas, potato salad is roughly mashed and served warm. Adapted from “Legends of Texas Barbecue Cook Book” by Robb Walsh (Chronicle, $18.95).

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