In honor of our ongoing potato salad contest, I’m offering a recipe originally printed in 2006. If this inspires you to submit your own creation, please email the recipe to food writer Joe Bonwich: jbonwich@post-dispatch.com.

• Enter as often as you like, but e-mail each recipe separately. Recipes need not be original; please provide the original source, if known.
• Recipes should state the number of servings, list the ingredients in the order they are used and contain complete directions. Be sure to include your name, address and phone number with each recipe.
• Submissions must be e-mailed by Aug. 10. We’ll select the finalists soon thereafter and invite you to our offices for judging. Winners will be featured in the Post-Dispatch and on STLtoday.com and will receive a cookbook.

MASHED POTATO SALAD
Yield: 6 servings

5 red potatoes (about 1 1/2 pounds)
5 Yukon Gold potatoes (about 1 1/2 pounds)
2 tablespoons butter
Salt
Ground black pepper
1/2 cup mayonnaise
1/4 to 1/2 cup prepared mustard
1/2 cup sour cream
1 rib celery, finely chopped
1 red onion, finely diced
2 small sweet pickles, finely chopped
1 green bell pepper, finely chopped

Peel potatoes if desired; cut into cubes. Place in a large saucepan; cover with water. Bring to a low boil over medium heat; cook until tender. Drain; transfer potatoes to a large bowl.

Mash hot potatoes with butter and salt and pepper to taste. Stir in mayonnaise, mustard and sour cream, mixing well. Stir in celery, onion, pickles and green pepper. Serve warm or at room temperature.

Per serving: 419 calories; 23g fat (49 percent calories from fat); 7g saturated fat; 25mg cholesterol; 5.5g protein; 47.5g carbohydrate; 4g sugar; 4g fiber; 288mg sodium; 52mg calcium; 1078mg potassium.

Adapted from allrecipes.com