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.
Ingredients For instant potato salad
can evaporated milk
instant potato flakes, dry
hard boiled eggs, chopped
dill pickles, chopped
onion, chopped (red onion if in season)
ripe olives, chopped
ranch salad dressing
How To Make instant potato salad
Melt butter in milk and water in a large mixing bowl, in the microwave.
Stir in potatoes. If potatoes are too thick, stir in a small amount of hot water. Set aside to cool.
After potatoes are cooled, add eggs, onions, pickles, olives and pimentos.
Stir in mustard, ranch dressing and mayonnaise. Mix well. Chill and serve.
This does not need additional seasoning as the Ranch dressing gives it a nice flare.
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