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.

No-Chop Potato Salad + enlarge image
Makes:
20 servings
Prep:
20 mins
Chill:
4 hrs
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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)
    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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