Scalloped Potato Salad
|Scalloped potatoes||5 1⁄2 Ounce (1 package)|
|Water||3 Cup (48 tbs)|
|Salad oil||2 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
|White wine vinegar||2 Tablespoon|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Prepared mustard||1⁄4 Teaspoon|
|Diced celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||4 , chopped|
|Snipped parsley||2 Tablespoon|
Heat potato slices and 3 cups water to boiling.
Reduce heat; simmer until tender, 15 to 20 min utes.
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.