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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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There's no need to slice potatoes for this creamy salad. Myra Inners of Auburn, Kansas uses a box of scalloped potatoes to hurry along the preparation. Ingredients:
1 package (4.9 ounces) scalloped potatoes |
3-2/3 cups water, divided |
2 tablespoons butter |
2/3 cup mayonnaise |
1 tablespoon prepared mustard |
2 hard-cooked eggs, chopped |
paprika, optional |
Directions:
1. Set aside sauce packet from potato package. In a large saucepan, bring potatoes and 3 cups water to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Rinse with cold water; drain thoroughly. Transfer potatoes to a bowl. Cover and refrigerate.
2. In a small saucepan, melt butter. Stir in contents of reserved sauce packet. Gradually add the remaining water; stir until smooth. Bring to a boil. Remove from the heat. Cover and refrigerate for 30 minutes. Stir in mayonnaise and mustard; gently stir into potatoes. Add eggs and sprinkle with paprika if desired. Refrigerate leftovers. Yield: 4-6 servings.
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