This is a favorite in our house. It’s considerably faster to make than traditional potato salad and comes with lots of flavor. Serve it as soon as you finish making it. We like it room temperature or slightly warm but it’s good warm or cold.
MASHED POTATO SALAD (Pantry Cooking: Unlocking Your Pantry’s Potential, page 92)
3 cups prepared instant mashed potatoes
1/2 cup mayonnaise
1-1/2 tablespoons parsley flakes
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 scant teaspoon onion powder
1/8 teaspoon garlic powder
2 tablespoons sweet pickle relish
Mix ingredients thoroughly. Put into a serving bowl and garnish with paprika and/or parsley. May be served at any temperature but warm or room temperature is preferred.
