Scalloped Potato Salad

Scalloped Potato Salad

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Erica Sprouse


*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...


★★★☆☆ 2 votes

about 6
45 Min


  • 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

How to Make Scalloped Potato Salad


  1. 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.
  2. 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.
  3. Just before serving, blend in mayonnaise and mustard. Combine potatoes, celery and eggs; pour sauce over mix gently. Slowly mix together.

    *Refrigerate any leftovers

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About Scalloped Potato Salad

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