Cool Mashed Potato Salad with Mixed Vegetables

I was halfway tempted to call this recipe “poor man’s Japanese or American potato salad” hahaha, not because it’s some sad, broke version of anything, but because once you start from a bag of frozen mixed vegetables, what we call “macedonia” here in Portugal, you basically skip a bunch of steps and land pretty close to a proper seasoned potato salad without even trying that hard.

This whole recipe is really just the tail end of a bag of frozen veggies, one big potato, and a few seasonings I had sitting around, and I have to admit it came out really good, good enough that I gave myself a little pat on the back, hehe, always innovating over here.

So today’s dish, which I’m renaming Fresh Mashed Potato Salad with Mixed Vegetables, is perfect for a hot summer dish, super easy and in case you don’t have these veggies, there are PLENTY of mixed vegetables bags on any freezer aisle! ;D Let’s check the recipe!

Cool Mashed Potato Salad with Mixed Vegetables

Servings: 2
Time: 30mins
Difficulty: Normal
Rating: ★★★★★
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A simple, quick recipe for mashed potato mixed with seasoned macedonia-style vegetables.

Ingredients

Mixed Vegetables – +/- 300g (Frozen)
Potato – 1 Large
Garlic – 1 Clove
Mayonnaise – 1 Tablespoon (Not Full)
Rice Vinegar – 1 Teaspoon (Or Cider Vinegar)
Salt – A Pinch

Directions

Start by peeling the potato and cutting it into small cubes, followed by the garlic, which you should also chop.
Pour the potato, garlic, and mixed vegetables into a pot with plenty of water and a pinch of salt. Cook until the potatoes and vegetables are all well cooked, approximately 10 minutes.
Drain and remove the potatoes to a bowl. It doesn’t need to be very precise because Japanese mashed potatoes usually mix mashed potatoes with pieces of potato, the texture should be rustic.

Notes & Tips: Don’t overcook the potato into a watery mess, you want it tender but still holding its shape enough to mash by hand, that rustic texture is part of what makes this yummy.

Like i said if you want it warm and cozy, serve it right after mashing. If you want it as a cold side, let it chill in the fridge for an hour or two, the flavors actually settle in nicely once cold.

A squeeze of lemon juice in place of the rice vinegar works in a pinch, just adjust the salt afterward since lemon changes the balance a bit.

Leftover roast chicken, canned tuna, hard-boiled eggs, or even cubed ham all turn this side dish into a full proper meal, just stir them in at the end.

A little chopped fresh parsley or chives on top adds color and a fresh bite if you’re serving this to guests.

This recipe for Cool Mashed Potato Salad with Mixed Vegetables was originally created on BakeAfter.com. Esta receita de Puré de Macedónia foi publicada em português no Iguaria.com.