You can make potato salad from a mix. Try this recipe that blends the creamy au gratin potato sauce with mayonnaise and mustard.
1 package au gratin potatoes
3 cups water
1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
2 cups cubed fully cooked ham
2 cups 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.
