Pocatello Potato Salad

 

1 pkg (5.5 oz) Idaho au gratin potatoes
3 C water
2 T salad oil
1/2 C water 2 T lemon juice
1/4 C milk
1/4 C mayonnaise
1 1/2 C diagonally sliced celery
6 hard-cooked eggs,chopped

Remove sauce packet from au gratin potatoes. Heat water to boil in large saucepan, add potatoes, cover and cook 12-15 minutes until tender but not soft. Immediately drain in strainer and rinse with cold running water; turn into large bowl. Blend sauce mix with oil in saucepan; stir in water and lemon juice. Cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and stir in milk, then blend in mayonnaise. Add to potatoes in bowl, add celery and eggs, mix well. cover and chill several hours.
Yield: 4 servings.Courtesy: Idaho Potato Commission.

From the Gifts from the Goddess
by Helen L. McMullin
88 pages



Return to Recipe Index
These recipes and more are available in the book section.
For more information call: 1-800-785-2517