instant potato salad

Name: Instant Potato Salad
Cuisine: American
Ingredients: 1 large can evaporated milk; 1 can(s) water; 1 stick(s) butter; 3 cup(s) 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 tablespoon(s) mustard; 3/4 cup(s) mayonnaise; 3/4 cup(s) ranch salad dressing

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Recipe by

Claudia McClaran

@cjmcclaran

Lawton, OK

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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method Microwave

Ingredients For instant potato salad

1 lg

can evaporated milk
1 can

water
1 stick

butter
3 c

instant potato flakes, dry
6 lg

hard boiled eggs, chopped
4 lg

dill pickles, chopped
1 md

onion, chopped (red onion if in season)
1 can

ripe olives, chopped
1 sm

jar pimentos
1 Tbsp

mustard
3/4 c

mayonnaise
3/4 c

ranch salad dressing

How To Make instant potato salad

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.
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instant potato salad

Ingredients For instant potato salad

How To Make instant potato salad

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