No-Chop Potato Salad

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.

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  • Makes: 20 servings
  • Prep: 20 mins
  • Chill: 4 hrs

No-Chop Potato Salad

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.
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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
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