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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Instant Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions