Dilled Corn And Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish goes well with seafood. Can also be served warm as a base for fish to be draped over. As a breakfast treat, you can also add a little flour and extra dill to the left overs and make potato pancakes, topped with a dollop of sour cream. Ingredients:
1 packet paradise valley creamy mash potatoes |
2 cups water |
1 cup whole milk |
1 can, drained, green giant niblets corn |
2 tablespoons chopped fresh dill |
1/2 cup kewpie mayonnaise |
Directions:
1. Boil two cups of water and pour into a bowl containing the packet of dehydrated potatoes.
2. Stir as you pour, and follow by stirring in 1 cup whole milk until well-blended.
3. Refrigerate to cool down.
4. When lukewarm, add corn, dill and mayonnaise and mix in.
5. Cover, and chill to cool completely.
6. *The 4.8 oz packet says it makes 6 - 2/3 cup servings
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