This instant potato salad uses instant mashed potato packets as a base for a creamy, quick version that skips boiling and peeling potatoes. It combines rehydrated instant potatoes with hard-boiled eggs, celery, roasted red peppers, and a mayo-mustard dressing.
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In a large bowl, combine the instant mashed potato mix, chopped roasted red peppers, and relish.
Pour in the hot water and stir until the potatoes are fully rehydrated and all ingredients are combined.
Allow the mixture to cool completely. You can place it in the refrigerator to speed up the process.
Once cooled, add the chopped hard-boiled eggs, celery, and green onions to the bowl.
Add the mayonnaise and Dijon mustard.
Stir everything together until well combined.
Season with salt and pepper to taste.
Transfer to a serving bowl and garnish with a sprinkle of paprika before serving.
Cover and refrigerate for up to 2 days. Stir before serving and refresh seasoning if needed.
Instant mashed potato mix eliminates prep and cooking time while delivering the creamy mashed texture this salad is designed for. No peeling or boiling required.
Yes. Prepare through step 7, cover, and refrigerate for up to 2 days. Stir before serving and adjust seasoning if needed.
Substitute with diced fresh bell peppers, drained canned pimientos, or omit entirely. The salad will still be flavorful.
Yes. Sour cream and chives works well, but plain, butter and herb, or loaded baked potato varieties will also work.
Room temperature cooling takes 30–60 minutes. Refrigerating speeds this to 15–20 minutes. The potatoes must cool completely before adding eggs and mayo to prevent food safety issues.
