instant potato salad
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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prep time
cook time
method
Microwave
yield
Ingredients
- 1 large can evaporated milk
- 1 can water
- 1 stick butter
- 3 cups 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 ripe olives, chopped
- 1 small jar pimentos
- 1 tablespoon mustard
- 3/4 cup mayonnaise
- 3/4 cup ranch salad dressing
How To Make instant potato salad
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Step 1Melt butter in milk and water in a large mixing bowl, in the microwave.
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Step 2Stir in potatoes. If potatoes are too thick, stir in a small amount of hot water. Set aside to cool.
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Step 3After potatoes are cooled, add eggs, onions, pickles, olives and pimentos.
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Step 4Stir in mustard, ranch dressing and mayonnaise. Mix well. Chill and serve.
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Step 5This does not need additional seasoning as the Ranch dressing gives it a nice flare.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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