From Amarillo to El Paso, I’ve been through little diners across Texas. Talking to waitresses and locals, learning many interesting things. I’ve found that lots of people from that region use left-over mashed potatoes to make delicious potato salad! With a little experimenting, I’ve found that it saves a whole lot of time and stretches a potato into several meals. If I am making home-made mashed potatoes, there are four things that I always do. 1.) Leave the skin on the potatoes (extra taste and nutrition). 2.) Salt the boiling water really good. 3.) Never add the potatoes until the water starts boiling (otherwise the spuds soak up too much water and lose flavor). 4.) Always double the batch! Extra mashed potatoes in the fridge can be a very convenient way to make an entirely different meal the next night. Here’s how:

4-5 cups left over mashed potatoes (cold)
3 boiled eggs
1/2 diced red onion
2 cups celery
1 cup mayonnaise
2 tablespoon relish
1/4 cup dill pickle juice
1 teaspoon granulated sugar
1 tablespoon yellow mustard
½ cup bread crumbs (or) crushed potato chips

Dice celery, onions and egg whites into small pieces. In a separate container add mayo, egg yoke, relish, pickle juice, sugar, mustard and blend until creamy. Add the diced onion and celery into the blend and mix. Take the left over mashed potatoes and gently break it up, then slowly incorporate the blend into the potatoes. Toss gently until well coated. Smooth over the top and sprinkle with bread crumbs. Refrigerate until ready to eat. Tasty!


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