recipes
Dijon Potato Salad
HUNGRY JACK® Creamy Scalloped or Au Gratin Potatoes mixed with Dijon mustard, mayonnaise, celery, onions, crisp Butterball® Turkey Bacon and chopped dill.
- Servings
- cook method
- prep
- cook
- ready
- 6
- Boil/Simmer
- 15 minutes
- 20 - 30 minutes
- Less than 45 minutes
Ingredients
- 1 1/2 cups water
- 1 cup milk
- 1 package Hungry Jack® Creamy Scalloped or Au Gratin Potatoes
- 1/4 cup (2 ounces) Butterball® Turkey Bacon , crisply fried & crumbled
- 1/2 cup diced celery
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped dill weed
- 1/2 cup mayonnaise
- 1/4 teaspoon ground black pepper
- 1/4 cup diced onions
- Directions
-
Heat water, milk, potato slices, and sauce mix to a boil in a medium saucepan over high heat. Reduce heat to simmer. Cook, covered, stirring occasionally, until potatoes are tender and sauce has thickened, about 15 minutes.
Transfer potatoes to a medium bowl and let rest for 10 minutes.
Stir together prepared potatoes, bacon, celery, mustard, dill, mayonnaise, pepper and onion.
- Serve potato salad warm or refrigerate until cold.
- © Basic American Foods. Hungry Jack is a trademark of The J.M. Smucker Company, used under license. The Grown in Idaho seal is a certification mark of Idaho Potato Commission.
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