No-Chop Potato Salad
24 ounce package frozen loose-pack diced hash brown potatoes with onions and peppers
cups thinly sliced celery
8 ounce container light dairy sour cream chive dip
cup light mayonnaise or salad dressing
tablespoon white wine vinegar
tablespoon prepared mustard
hard-cooked eggs, coarsely chopped
Lettuce leaves (optional)
Celery leaves (optional)
Pimiento strips (original)
- 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.
- 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.
- Before serving, garnish with lettuce leaves, celery leaves, and/or pimiento strips, if desired. Makes 20 servings.
Nutrition Facts(No-Chop Potato Salad)
- Per serving:
- 85 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 33 mg chol.,
- 159 mg sodium,
- 9 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet