Instant Potato Salad

Name: Instant Potato Salad
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 10 serving(s)
Ingredients: 3 cups instant potato flakes; hot water; 2 teaspoons prepared mustard; 1 teaspoon salt; 1/2 cup dill pickle cubes, chopped; 1 teaspoon celery salt; 6 eggs, hard-boiled and chopped; 1/2 teaspoon garlic powder; 4 -6 stalks chopped celery (I sometimes add 1 can chopped water chestnuts in place of celery, for the crunch) (optional); 1 teaspoon dill weed; 1 small onion, chopped; 2 cups mayonnaise; 1/2 cup chopped olive

Submitted by Gwanny Hill

"This is one of the easiest and quickest potato salads you can make. Try it once as posted and next time add or substract items that you think would improve the dish. Do not add too much water to the mixture--add only enough to moisten the potatoes. I can almost guarantee that anyone eating this salad will not know it was made from instant potato flakes. NOTE: Do not use potato buds in recipe--they change the texture."

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photo by PrimQuilter

Ready In:: 4hrs 45mins
Ingredients:: 13
Serves:: 10

ingredients

3 cups instant potato flakes
hot water
2 teaspoons prepared mustard
1 teaspoon salt
¹⁄₂ cup dill pickle cubes, chopped
1 teaspoon celery salt
6 eggs, hard-boiled and chopped
¹⁄₂ teaspoon garlic powder
4 -6 stalks chopped celery (I sometimes add 1 can chopped water chestnuts in place of celery, for the crunch) (optional)
1 teaspoon dill weed
1 small onion, chopped
2 cups mayonnaise
¹⁄₂ cup chopped olive

directions

In a large bowl, mix potato flakes, mustard, salt, pickles and celery salt.
Add enough hot water to mixture--about two cups--to mix the ingredients.
Mixture should be fairly stiff.
Cover and let stand about five minutes.
Add eggs, garlic powder, celery (if using), dill weed, onion, mayonnaise and chopped olives.
Mix well and chill three or more hours.
Keep unused portion in refrigerator; will stay fresh up to a week if covered and chilled.
NOTE: Cooking time refers primarily to chilling time.

Questions & Replies

Hi.. I need to supersize this recipe.. Can someone please tell me what the final volume is or about? I'm estimating 5-6 cups. Thank you.

Peter B.

Reviews

I was pleasantly surprised by this recipe. It was a hit around our house! I will be taking the ingredients up to our camper to make this salad for all the impromptu gatherings. Thanks for sharing!

Mrs. Moon
I made this because it sounded interesting! And that it is, in a good way! I cut the recipe in half and made as posted. I like that it still has the crunch of the onion and pickle just like 'real potato salad'. Made for 2008 Cookbook Tag.

PrimQuilter
I was unsure of this at first, but I had to try it.....after all, it beats cutting and boiling potatoes! Imade it for a picnic, so I doubled the recipe. It turned out great! I didn't have olives, but I added some chopped carrots for color. Everyone at the picnic enjoyed it. I will make this again. Thanx for sharing.

*Parsley*

RECIPE SUBMITTED BY

Gwanny Hill

Charlotte, NC

I am a retired RN living in Charlotte, NC. My husband died in 2003 on July 4 so my only housemates are my two dogs, FuTu and Little Bit. My 3 children and their families all live within 45 minutes of me. I love to cook, and often send meals out to sick and elderly or families with new babies. I collect cookbooks, have about 500 but still love to check 'ZAAR daily for new ideas and recipes. The cookbook I use most often is called "Recipes and Remembrances" and has 1000 recipes compiled by my Sunday School class from church members--in compiling the recipes, each committee member included their on favorites so that we could use this as our main source for cooking.

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