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SCALLOPED POTATO SALAD 1 (55 oz.) pkg. scalloped potatoes 3 c. water 2 Tbsp. salad oil 2/3 c. water 2 Tbsp. white wine tarragon vinegar 1/2 c. mayonnaise 1/4 tsp. prepared mustard 1/2 c. diced celery 1/2 c. finely chopped onion 4 hard-cooked eggs, chopped 2 Tbsp. snipped parsley Heat potato slices and 3 cups water to boiling. Reduce heat; simmer until tender, 15 to 20 minutes. Rinse with cold water and drain. Place in large bowl; cover and chill. In saucepan blend sauce mix and oil; stir in 2/3 cup water and the vinegar. Heat to boiling over medium heat, stirring con- stantly. Cover and chill. Blend mayonnaise and mustard; mix with potatoes, celery, onion, eggs and parsley. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |