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No-Fuss Potato Salad

Rated as 3.5 out of 5 Stars

"There's no need to slice potatoes for this creamy salad. Myra Inners of Auburn, Kansas uses a box of scalloped potatoes to hurry along the preparation."
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30 m servings
Original recipe yields 4 servings


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


Read all reviews 4
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I made this according to recipe and it was a little bland when I tasted it. I did end up chopping four garlic pickles and adding them, 1/4 c. real bacon bits, a little chopped red onion and a la...

I really wanted to love this recipe. But, it ended up tasting like cold, scalloped potatoes. After the first day, I added pickles hoping to like it more but I didn't. It didn't look bad but t...

This is a fun and simple spin on a classic potato salad. It has a unique zip from the scalloped potato mix sauce. It's definately very saucy, but I don't care for hard boiled eggs, so that cou...

it is all right my friend is allergic to potatos so he thinks it is bad, but i found it worth while (sorry no picture)