Ms. Campbell's Mashed Potato Salad
Prep time
Cook time
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A Southern-style mashed potato salad, perfect for those who prefer a smoother potato salad.
Serves: 6-8 cups
  • 4 large russet potatoes (about 1½ pounds), peeled, diced 1" cubes and cooked to fork tender (about 25 minutes)
  • 4 large eggs, hard-cooked, peeled
  • 2 celery stalks, finely minced (about ½ cup)
  • 2 green onions, finely minced (about 3 tablespoons)
  • 2 cups mayonnaise
  • ¾ teaspoon caraway seeds
  • salt and ground black pepper, to taste
  1. In a large bowl, add the potatoes and the eggs.
  2. Mash with a potato masher, or large fork, leaving some small lumps of potatoes. You don't want them to be completely smooth.
  3. Add the celery, onions, caraway seeds and one cup of the mayonnaise; stir to combine.
  4. Add salt and ground black pepper, to taste.
  5. Add more of the mayonnaise, stirring and adding more, until the desired consistency is achieved.
Recipe by The Saucy Southerner at