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No-Fuss Potato Salad |
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| Course |
Brunch |
| Cuisine |
American |
| Dish Type |
Salad |
| Occasion |
Any |
| Myfield |
There's no need to slice potatoes for this creamy salad. Myra Inners of Auburn, Kansas uses a box of scalloped potatoes to hurry along the preparation. |
| Submitted
By |
Admin |
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| Category |
Salad |
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Method |
-- |
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Time |
30 Min |
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Calories |
34 |
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Serves |
4 |
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Ingredients : |
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- 1 (5.5 ounce) package scalloped potato mix
- 3 2/3 cups water, divided
- 2 tablespoons butter or margarine
- 2/3 cup mayonnaise
- 1 tablespoon prepared mustard
- 2 hard-cooked eggs, chopped
- Paprika
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| How to Prepare : |
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Set aside sauce packet from potato package. In a large saucepan, bring
potatoes and 3 cups water to a boil. Reduce heat; cover and simmer for
10-15 minutes or until potatoes are tender. Rinse with cold water;
drain thoroughly. Transfer potatoes to a bowl. Cover and refrigerate.
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In a small saucepan, melt butter. Stir in contents of reserved sauce
packet. Gradually add the remaining water; stir until smooth. Bring to
a boil. Remove from the heat. Cover and refrigerate for 30 minutes.
Stir in mayonnaise and mustard; gently stir into potatoes. Add eggs and
sprinkle with paprika if desired. Refrigerate leftovers.
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