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:

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

Directions Step-By-Step

1
Melt butter in milk and water in a large mixing bowl, in the microwave.
2
Stir in potatoes. If potatoes are too thick, stir in a small amount of hot water. Set aside to cool.
3
After potatoes are cooled, add eggs, onions, pickles, olives and pimentos.
4
Stir in mustard, ranch dressing and mayonnaise. Mix well. Chill and serve.
5
This 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