No-Chop Potato Salad

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No-Chop Potato Salad
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Makes: 20 servings adjust
Remember this easy salad recipe when a dish is needed in hurry to take to a potluck or picnic. It's lower in calories than traditional potato salad.

Directions

Ingredients

  • 1 package Frozen Hash Brown Potatoes, with onions and peppers
  • 1 1⁄2 cups Celery, thinly sliced

Step 1

In a large covered saucepan, cook hash brown potatoes in boiling water for 6 to 8 minutes or until tender; drain well. In a large bowl, combine potatoes and celery. Set aside.

Ingredients

  • 1 Light Sour Cream, chive dip, 1 container, 8 oz
  • 2⁄3 cup Light Mayonnaise, or salad dressing
  • 1 tablespoon Sugar
  • 1 tablespoon White Wine Vinegar
  • 1 tablespoon Prepared Mustard
  • 1⁄2 teaspoon Salt
  • 3 Eggs, hard-cooked, coarsely chopped

Step 2

In a small bowl, combine sour cream dip, mayonnaise, sugar, vinegar, mustard, and salt. Add mayonnaise mixture to potato mixture; toss lightly to coat. Gently fold in hard-cooked eggs. Cover and refrigerate 4 to 24 hours.

Ingredients

  • Celery, leaves, optional
  • Lettuce Leaf, optional
  • Pimiento Pepper, strips, optional

Step 3

Before serving, garnish with lettuce leaves, celery leaves, and/or pimiento strips, if desired. Makes 20 servings.
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