NO-FUSS POTATO SALAD

No-Fuss Potato Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

1 package (4.9 ounces) scalloped potatoes
3-2/3 cups water, divided
2 tablespoons butter
2/3 cup mayonnaise
1 tablespoon prepared mustard
2 hard-boiled large eggs, chopped
Paprika, optional

Steps:

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., 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.

Nutrition Facts : Calories 324 calories, Fat 26g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 599mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.