SCALLOPED POTATO SALAD|
1 (55 oz.) pkg. scalloped
3 c. water
2 Tbsp. salad oil
2/3 c. water
2 Tbsp. white wine tarragon
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.
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