Instant Potato Salad

Recipe by Gwanny Hill
READY IN: 4hrs 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition

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.