This mashed potato salad is a must in the summertime. It includes peas, corn, and peppers to give the look of a fiesta in your potatoes. This recipe makes a large salad, enough to serve a group of eight to ten.


  • 2 pounds new red potatoes
  • 1/3 cup chopped green onion
  • 1 1/2 cups frozen peas
  • 1 1/2 cups canned whole kernel corn, drained
  • 1/2 cup red peppers, chopped
  • 1 cup mayonnaise
  • 1 1/2 tablespoons white vinegar
  • Salt and pepper to taste


  1. Cut the potatoes into large chunks and boil them in salted water until they are tender but not mushy. (It’s not necessary to peel the potatoes.)
  2. Drain the potatoes and let them cool.  Mash or rice the potatoes.
  3. Mix the mayonnaise and vinegar together. Stir the dressing into the potatoes until you have a creamy mixture.  Salt and pepper to taste.
  4. Stir in the green onions, peas, corn, and red peppers. Refrigerate for several hours or overnight.

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