Erica Sprouse Recipe

Scalloped Potato Salad

By Erica Sprouse ericasprouse

Recipe Rating:
 1 Rating
about 6
Cook Time:

Erica's Story

*I don't use celery in my recipe, but I put it in this one because I know most people use it in their potato salads...


1 pkg
scalloped potatoes w/ creamy cheese sauce
3 c
1 1/2 Tbsp
salad oil
1/2 c
water (yes, you're reading correctly) :-)
2 Tbsp
1/4 c
1 tsp
prepared mustard
1/2 c
chopped celery
2 large
hard boiled eggs - chopped

Directions Step-By-Step

Empty potato slices into sauce pan. Add 3 cups water and heat to boiling. Reduce heat and simmer about 15 minutes or until tender. Rinse with cold water; drain. Place in bowl; cover and chill.
Blend creamy cheese sauce mix and oil in saucepan; stir in 1/2 cup water and vinegar. Heat to boiling over medium heat, stirring constantly. Remove from heat; cover and chill.
Just before serving, blend in mayonnaise and mustard. Combine potatoes, celery and eggs; pour sauce over mix gently. Slowly mix together.

*Refrigerate any leftovers

About this Recipe