Recipe: Creamy Ham and Potato Salad (using au gratin potato mix)

CREAMY HAM AND POTATO SALAD

1 package (4.9 ounces) Betty Crocker au gratin potato mix
3 cups water
1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
2 cups cubed fully cooked ham
2 cups Green Giant frozen sweet peas, broccoli or other vegetable, thawed and drained

Heat Potatoes, Sauce Mix and water to boiling in 4-quart Dutch oven over high heat, stirring occasionally. Reduce heat; simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.

Remove from heat; stir in mayonnaise and mustard. Stir in ham and peas. Spoon into serving bowl; cover and refrigerate 3 to 4 hours or until chilled.

Stir before serving.

High Altitude (3500-6500 ft):
After reducing heat, cover and simmer 19 to 20 minutes.

STORAGE TIP:
If you are taking this to a picnic, keep it cold. Serve the salad in a bowl that can be nested in a large bowl filled with ice.

Makes 6 servings
Source: Betty Crocker