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

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