Mom Florence's Mashed Potato Salad
Recipe: #13532
July 31, 2014
Categories: Salads, Potato Salad, Side Dishes, Potatoes, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, Vegetarian, more
"This is how Mom Florence made her potato salad; uses instant mashed potatoes; it is good and it was just put together by taste; yes, another one of those, lol. You can use leftover mashed potatoes for this recipe; that is what Mom did."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (240.5 g)
- Calories 137.7
- Total Fat - 3.9 g
- Saturated Fat - 1.4 g
- Cholesterol - 96.6 mg
- Sodium - 268.6 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 1.9 g
- Sugars - 8.6 g
- Protein - 5.7 g
- Calcium - 63.1 mg
- Iron - 1.1 mg
- Vitamin C - 13 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Make the potatoes by boiling water, milk, and pepper; add instant potato flakes, should be pretty stiff.
Step 2
Add Miracle Whip or mayonnaise if you prefer.
Step 3
Dice up hard boiled eggs.
Step 4
Add mustard to taste. Add relish. Mom started out with sweet relish but switched to dill after Dad got diabetes.
Step 5
Add onion.
Step 6
Now you may need more Miracle Whip, depending how you like it; adjust to taste. Chill.
Tips
No special items needed.
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