Instant Potato Salad
Ready In: 4 hrs 45 mins
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.
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