As a kid growing up in Texas and Louisiana, TEXAZ Grill owner Steve Freidkin now has fond memories of his mama’s mashed tater salad. So when he got tired of throwing away the leftover mashed potatoes at his popular Phoenix restaurant, he recalled the potato salad of his youth. “I thought, well, dang. It worked for my family. Maybe it will work here.”
The verdict? “Some people like it and some people are a little freaked out by it,” he says. “It’s a little different, but c’mon, it’s got bacon in it so it’s got to be good.”
Freidken uses russet potatoes with the skin on and makes the dressing separately from the salad. “It has most of the ingredients of a Southern-style potato salad, but it’s got a little Louisiana flair to it.”
Mashed Tater Salad
¼ cup celery cut into ½ inch slices
¼ cup red onion, ¼ inch diced
3 slices crisp bacon, chopped
2 lbs. cold mashed potatoes
1 cup mashed tater dressing (below)
1 cup mayonnaise
¼ cup mustard, Creole style
1 tbsp. Zatarain’s Cajun seasoning
3/8 tsp. Louisiana hot pepper sauce
Break up mashed potatoes so that there are still some lumps. Carefully combine with celery, onions and bacon so that some lumps of potato remain. Add dressing and mix well.
Eat and drink your way through the Valley with our delectable daily dispatches on everything from craft cocktail bars to mom-and-pop neighborhood spots. To get food-and-bev news delivered to your inbox, sign up for our Eat Beat newsletter.