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.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
20 mins
chill:
4 hrs
total:
4 hrs 20 mins
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

85 calories; fat 4g; cholesterol 33mg; saturated fat 1g; carbohydrates 9g; insoluble fiber 1g; protein 2g; sodium 159mg.
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