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1 pkg. scalloped potatoes
3 c. water
2 Tbsp. salad oil
2/3 c. water
2 Tbsp. white wine tarragon
4 hard-cooked eggs, chopped
1/2 c. mayonnaise or salad
1/4 tsp. prepared mustard
1/2 c. diced celery
1/2 c. finely chopped onion
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; 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
constantly. Cover and chill. Blend mayonnaise and mustard;
mix with potatoes, celery, onion, eggs and parsley. Makes 6

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