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
Purchase on Ebay
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