Yes! You can make potato salad from a mix. Try this recipe that blends the creamy au gratin potato sauce with mayonnaise and mustard.
box (4.7 oz) Betty Crocker™ au gratin potatoes
cup mayonnaise or salad dressing
tablespoon Dijon mustard
cups cubed fully cooked ham
bag (12 oz) frozen sweet peas, broccoli or other vegetable, thawed and drained
Heat Potatoes, Sauce Mix and water to boiling in 4-quart Dutch oven over high heat, stirring occasionally.
Reduce heat; simmer uncovered about 25 minutes, stirring occasionally, until potatoes are tender.
Remove from heat; stir in mayonnaise and mustard. Stir in ham and peas. Spoon into serving bowl; cover and refrigerate 3 to 4 hours or until chilled. Stir before serving.
If you are taking this to a picnic, keep it cold. Serve the salad in a bowl that can be nested in a large bowl filled with ice.
For "egg-straordinary" potato salad, stir in 4 chopped, hard-cooked eggs with the ham and peas.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.