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
Photo: Blaine Moats
Prep Time:
20 mins
Chill Time:
4 hrs
Total Time:
4 hrs 20 mins


  • 1 24 ounce package frozen loose-pack diced hash brown potatoes with onions and peppers

  • 1 ½ cup thinly sliced celery

  • 1 8 ounce container light dairy sour cream chive dip

  • cup light mayonnaise or salad dressing

  • 1 tablespoon sugar

  • 1 tablespoon white wine vinegar

  • 1 tablespoon prepared mustard

  • ½ teaspoon salt

  • 3 hard-cooked eggs, coarsely chopped

  • Lettuce leaves (optional)

  • Celery leaves (optional)

  • Pimiento strips (original)


  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 (per serving)

85 Calories
4g Fat
9g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 85
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 33mg 11%
Sodium 159mg 7%
Total Carbohydrate 9g 3%
Protein 2g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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