Best Mamaw Thelmas Instant Potato Salad Recipes

MOMMA'S WARM POTATO SALAD

Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

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.