The Honey Mustard Dressing makes this salad easy to put together because it is flavoring and dressing in one.
Surprisingly, buying the boxes of au gratin or scalloped potato mixes in the grocery store is one of the least expensive ways of buying dehydrated sliced potatoes. Stock up when they are on sale and store them “as is” for a short time or dry pack the potatoes and the seasonings separately for longer storage. Even if you end up not using the seasoning packet, they are worth getting for the potatoes.
HONEY MUSTARD POTATO SALAD (Pantry Cooking II)
Salt
6 cups water
3 cups sliced dried potatoes from 2 boxes of au gratin potatoes (shake potatoes down in the measuring cup to fill the 3 cups completely)
1/2 cup Honey Mustard Dressing
Dried chives
Bring salted water to a boil in a large saucepan. Add potatoes; boil about 15 minutes or until potatoes are tender. Drain and rinse with cold water. Pour potatoes into a bowl and stir in dressing until potatoes are well coated. Refrigerate at least one hour before serving. Allow to sit at room temperature for a few minutes before stirring. Stir; sprinkle with dried chives and serve. Serves 4.
