Instant Potato Salad Recipe

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Instant Potato Salad

Claudia McClaran

By
@cjmcclaran

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Great Aunt Allene.


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Rating:
☆☆☆☆☆ 0 votes
Method:
Microwave

Ingredients

1 large
can evaporated milk
1 can(s)
water
1 stick
butter
3 c
instant potato flakes, dry
6 large
hard boiled eggs, chopped
4 large
dill pickles, chopped
1 medium
onion, chopped (red onion if in season)
1 can(s)
ripe olives, chopped
1 small
jar pimentos
1 Tbsp
mustard
3/4 c
mayonnaise
3/4 c
ranch salad dressing

Step-By-Step

1Melt butter in milk and water in a large mixing bowl, in the microwave.
2Stir in potatoes. If potatoes are too thick, stir in a small amount of hot water. Set aside to cool.
3After potatoes are cooled, add eggs, onions, pickles, olives and pimentos.
4Stir in mustard, ranch dressing and mayonnaise. Mix well. Chill and serve.
5This does not need additional seasoning as the Ranch dressing gives it a nice flare.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American