Mashed Potato Salad

Here is a great salad for 4th of July!!


1-1/2 pounds red potatoes (about 5 small potatoes), scrubbed but unpeeled, cut into 1-1/2-inch chunks
1-1/2 pounds Yukon gold potatoes (about 5 small potatoes), peeled, cut into 1-1/2-inch chunks
3/4 cup mayonnaise
2 Tablespoons prepared mustard
1/4 cup sour cream
1 cup finely-diced red onion
1/4 cup sweet pickle relish
Salt and pepper to taste


Place red and gold potato chunks in a large pot and cover with salted water. Bring to a boil, then simmer until potatoes are tender, 8 to 10 minutes.


Drain potatoes and return to the pot. Add mayonnaise, mustard, sour cream, red onion, pickle relish, salt, and pepper to taste. Stir with a large spoon, lightly smashing potatoes, but leaving large chunks.


Serve mashed potato salad hot or at room temperature.