Mamaw Thelmas Instant Potato Salad Recipes

INSTANT POTATO SALAD

Instant Potato Salad image

This is one of the easiest and quickest potato salads you can make. Try it once as posted and next time add or substract items that you think would improve the dish. Do not add too much water to the mixture--add only enough to moisten the potatoes. I can almost guarantee that anyone eating this salad will not know it was made from instant potato flakes. NOTE: Do not use potato buds in recipe--they change the texture.

Provided by Gwanny Hill

Time 4h45m

Yield 10 serving(s)

Number Of Ingredients 13

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

Steps:

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

MAMAW THELMA'S INSTANT POTATO SALAD

Mamaw Thelma's Instant Potato Salad image

This recipe was shown to me by my husband's grandmother. I make this on the family cookouts and holidays. It's very easy and only takes a few minutes to complete it. The family just loves it.

Provided by Traycee

Categories Creamy Potato Salad

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups warm water
1 cup instant potato flakes
1 tablespoon mayonnaise
½ cup milk
1 tablespoon dill pickle relish
1 teaspoon prepared yellow mustard
1 small onion, chopped
salt and pepper to taste

Steps:

Pour 2 cups of warm water into a bowl. Stir in the instant potato flakes until well blended. Mix in the mayonnaise, milk, relish, mustard and onion. Season with salt and pepper. Mix well, and refrigerate until needed.

Nutrition Facts : Calories 90 calories, Carbohydrate 13 g, Cholesterol 3.8 mg, Fat 3.4 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 81.6 mg, Sugar 2.7 g

MAMAW THELMA'S INSTANT POTATO SALAD

Mamaw Thelma's Instant Potato Salad image

This recipe was shown to me by my husband's grandmother. I make this on the family cookouts and holidays. It's very easy and only takes a few minutes to complete it. The family just loves it.

Provided by Traycee

Categories Creamy Potato Salad

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups warm water
1 cup instant potato flakes
1 tablespoon mayonnaise
½ cup milk
1 tablespoon dill pickle relish
1 teaspoon prepared yellow mustard
1 small onion, chopped
salt and pepper to taste

Steps:

Pour 2 cups of warm water into a bowl. Stir in the instant potato flakes until well blended. Mix in the mayonnaise, milk, relish, mustard and onion. Season with salt and pepper. Mix well, and refrigerate until needed.

Nutrition Facts : Calories 90 calories, Carbohydrate 13 g, Cholesterol 3.8 mg, Fat 3.4 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 81.6 mg, Sugar 2.7 g

MOM'S EASY POTATO SALAD RECIPE

Mom's Easy Potato Salad Recipe image

Everyone loves a good potato salad on a hot summer day! If you haven't made it for awhile, this is a new recipe you NEED to try!

Provided by Kristen Hills

Categories Side Dish

Time 1h

Number Of Ingredients 10

Ingredients

8 potatoes (cooked)
8 eggs (hard boiled)
¾ cup dill or sweet pickles (diced)
2 celery stalks (diced)
1 cup mayonnaise ((you could also use Miracle Whip))
3 Tablespoons yellow mustard
1 Tablespoon sugar
1 teaspoon white vinegar
salt and pepper (to taste)
Salad Supreme Seasoning (optional to sprinkle on top)

Steps:

Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

Nutrition Facts : Calories 305 kcal, Carbohydrate 42 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 168 mg, Sodium 466 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

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