instant potato salad

cjmcclaran avatar
By Claudia McClaran
from 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.

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
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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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