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) Green Giant™ Steamers™ 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.