Instant Potato Salad

Instant Potato Salad

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Claudia McClaran


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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  • 1 large
    can evaporated milk
  • 1 can(s)
  • 1 stick
  • 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
  • 3/4 c
  • 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.

Printable Recipe Card

About Instant Potato Salad

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

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