Scalloped Potato Salad


1 pkg. Betty Crocker scalloped potatoes
3 cups water
2 tbsp. salad oil
2/3 cup water
2 tbsp. white wine tarragon vinegar
1/2 cup mayonnaise or salad dressing
1/4 tsp. prepared mustard
1/2 cup diced celery
1/2 cup finely chopped onion
4 hard-cooked eggs, chopped
2 tbsp. snipped parsley

Heat potato slices and 3 cups water to boiling. Reduce heat; simmer until tender, 15 to 20 minutes. Rinse with cold water; drain. Place in large bowl; cover and chill.

In saucepan, blend sauce mix and oil; stir in 2/3 cup water and the vinegar. Heat to boiling over medium heat, stirring constantly. Cover and chill.

Blend mayonnaise and mustard into sauce; mix with potatoes, celery, onion, eggs and parsley.

6 servings