Instant Potato Salad Recipe

Name: Instant Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups instant potato flakes; hot water; 2 teaspoons prepared mustard; 1 teaspoon salt; 1/2 cup dill pickle cubes, chopped; 1 teaspoon celery salt; 6 eggs, hard-boiled and chopped; 1/2 teaspoon garlic powder; 4 -6 stalks chopped celery (I sometimes add 1 can chopped water chestnuts in place of celery, for the crunch) (optional); 1 teaspoon dill weed; 1 small onion, chopped; 2 cups mayonnaise; 1/2 cup chopped olive

Servings: persons

3 cups instant potato flakes
hot water
2 teaspoons prepared mustard
1 teaspoon salt
1/2 cup dill pickle cubes, chopped
1 teaspoon celery salt
6 eggs, hard-boiled and chopped
1/2 teaspoon garlic powder
4 -6 stalks chopped celery (I sometimes add 1 can chopped water chestnuts in place of celery, for the crunch) (optional)
1 teaspoon dill weed
1 small onion, chopped
2 cups mayonnaise
1/2 cup chopped olive

1
In a large bowl, mix potato flakes, mustard, salt, pickles and celery salt.
2
Add enough hot water to mixture--about two cups--to mix the ingredients.
3
Mixture should be fairly stiff.
4
Cover and let stand about five minutes.
5
Add eggs, garlic powder, celery (if using), dill weed, onion, mayonnaise and chopped olives.
6
Mix well and chill three or more hours.
7
Keep unused portion in refrigerator; will stay fresh up to a week if covered and chilled.
8
NOTE: Cooking time refers primarily to chilling time.

2305

kcal

Calories

240

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups instant potato flakes, hot water, 2 teaspoons prepared mustard, 1 teaspoon salt, and more.

Yes, Instant Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Instant Potato Salad

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