Ingredients
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3 cups instant potato flakes
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hot water
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2 teaspoons prepared mustard
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1 teaspoon salt
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1 teaspoon celery salt
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6 eggs, hard-boiled and chopped
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1/2 teaspoon garlic powder
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4 -6 stalks chopped celery (I sometimes add 1 can chopped water chestnuts in place of celery, for the crunch)
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1 teaspoon dill weed
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1 small onion, chopped
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2 cups mayonnaise
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1/2 cup chopped olive
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1/2 cup dill pickle cubes, chopped
Instructions
- 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.