Total Time
4hrs 45mins
Prep 45 mins
Cook 4 hrs

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.

Ingredients Nutrition


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


Most Helpful

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 April 26, 2012

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 January 29, 2008

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* July 02, 2005

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