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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No-Chop Potato Salad
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Directions
- 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 ,
- 4 g fat
- (1 g sat. fat ,
- 33 mg chol. ,
- 159 mg sodium ,
- 9 g carb. ,
- 1 g fiber ,
- 2 g pro.