No-Fuss Potato Salad

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Recipe by mailbelle

I love shortcut recipes - the ones that start out with a packaged mix. This potato salad recipe use a package of scalloped potatoes for the base. From an old Quick Cooking magazine, submitted by Myra Innes of Auburn, KS.

Ingredients Nutrition


  1. Set aside sauce packet from potato package.
  2. 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.
  3. Rinse with cold water; drain thoroughly. Transfer potatoes to a bowl. Cover and refrigerate.
  4. 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.
  5. Cover and refrigerate for 30 minutes.
  6. Stir in mayonnaise and mustard; gently stir into potatoes.
  7. Add eggs and sprinkle with paprika if desired.

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