1 pkg. Betty Crocker au gratin potatoes
3 c. water
1 c. water
1/4 c. mayonnaise or salad dressing
2 tsp. prepared mustard
1/2 tsp. dill weed
2 hard cooked eggs, chopped
1/2 c. diced celery

Empty potato slices into saucepan; add 3 cups water. Heat to boiling. Reduce heat and simmer until tender, 15 to 20 minutes. Rinse with cold water; drain thoroughly. Place in bowl; cover and refrigerate. Blend Cheese Sauce Mix and 1 cup water in saucepan.

Heat to boiling over medium heat, stirring constantly. Cover and refrigerate. Blend mayonnaise, mustard and dill weed into sauce. Fold sauce, eggs and celery into potatoes. Yields 6 servings.