Chunky Mashed Potato Salad with Olives and Scallions

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Side dish

This recipe was prepared using Braun’s MultiQuick 5 Hand Blender with its 1.5-cup chopper and masher attachments.


  • 1 ½ lbs yellow skinned potatoes, cut into1.5 inch pieces
  • 3 tbsp sherry vinegar
  • 2 tsp grainy mustard
  • 1 tsp honey
  • ½ cup extra-virgin olive oil
  • 2 scallions, cut into 4 pieces
  • 10  Kalamata olives, slicedKosher salt and pepper, to taste


  1. Place cut potatoes into a medium pot and cover with cold water. Place on stove and bring water to a boil. Once water is boiling, cook for 10 to 15 minutes or until potatoes are fork tender.
  2. While the potatoes are cooking, place vinegar, mustard and honey in the beaker attachment. Attach the whisk to the hand blender and blend in the olive oil on a low speed. Increase speed to make the well-mixed dressing.
  3. Add the scallions to the 1.5 cup chopper attachment and roughly chop by pulsing on high speed.  Set aside.
  4. When the potatoes are ready, drain and place 1/3 of the potatoes in a large bowl.  Using Braun’s MultiQuick 5 masher attachment, roughly mash potatoes on high speed.  Add in the rest of the potatoes, and using a fork, mix together to combine.  Add in the dressing and scallions and combine. Using a spatula, fold in the olives.  Serve with grilled chicken and sautéed broccoli.

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