Instant Potato Salad

Whip up a creamy and satisfying side dish in no time with this Instant Potato Salad! Perfect for busy days or impromptu gatherings, this recipe uses instant mashed potato flakes as a clever shortcut, cutting down on prep time without compromising flavor. Tossed with a tangy dressing made from mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, and packed with fresh, crunchy celery, red onion, and hearty chunks of hard-boiled eggs, this potato salad delivers everything you love about the classic dish in just 10 minutes. Finished with a sprinkle of fresh parsley for a burst of color, it's a crowd-pleaser that’s equally delicious served immediately or chilled to let the flavors meld. Quick, easy, and bursting with flavor, this is your new go-to recipe for effortless gatherings or weeknight dinners.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 4

Ingredients

• 2 cups instant mashed potato flakes
• 2 cups hot water
• 0.5 cups mayonnaise
• 0.25 cups sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 0.5 cups celery, finely chopped
• 0.25 cups red onion, finely chopped
• 2 hard-boiled eggs, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon fresh parsley, chopped (optional garnish)

Directions

Step 1

In a large mixing bowl, combine the instant mashed potato flakes and hot water. Stir until the potato flakes fully absorb the water and create a smooth, mashed potato consistency. Allow to cool slightly.

Step 2

In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth. Set the dressing aside.

Step 3

Once the mashed potatoes have cooled to room temperature, gently fold in the celery, red onion, and chopped hard-boiled eggs.

Step 4

Pour the prepared dressing over the potato mixture. Add the salt and black pepper, and stir until everything is evenly coated.

Step 5

Taste and adjust seasoning as needed with additional salt or pepper.

Step 6

Transfer the potato salad to a serving bowl. Garnish with chopped parsley, if desired.

Step 7

Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Nutrition Facts

Serving size	1124.9 grams (1124.9g)

Amount per serving	% Daily Value*
Calories	1999

Total Fat 112.40g	144%
Saturated Fat 18.80g	94%
Polyunsaturated Fat NaNg
Cholesterol 518mg	173%
Sodium 2128mg	93%
Total Carbohydrate 221.00g	80%
Dietary Fiber 18.20g	65%
Total Sugars 17.50g
Protein 31.70g	63%

Vitamin D 88IU	440%
Calcium 269mg	21%
Iron 4mg	23%
Potassium 2009mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 6.3%

Carbs: 43.7%