- make this recipe
- user reviews ()
No-Chop Potato Salad
Ingredients
- 1 24 ounce package frozen loose-pack diced hash brown potatoes with onions and peppers
- 1 1/2 cups thinly sliced celery
- 1 8 ounce container light dairy sour cream chive dip
- 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 hard-cooked eggs, coarsely chopped
- Lettuce leaves (optional)
- Celery leaves (optional)
- Pimiento strips (original)
Directions
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.
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.
3. Before serving, garnish with lettuce leaves, celery leaves, and/or pimiento strips, if desired. Makes 20 servings.
Nutrition Facts
(No-Chop Potato Salad)
- Servings Per Recipe 20,
- cal. (kcal) 85,
- Fat, total (g) 4,
- chol. (mg) 33,
- sat. fat (g) 1,
- carb. (g) 9,
- fiber (g) 1,
- pro. (g) 2,
- sodium (mg) 159,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
