EASY PICNIC POTATO SALAD 1 (24 oz) package frozen DICED hash browns with onions and peppers 1 ½ cups thinly sliced celery 1 (8oz) tub sour cream chive dip (lite or original) 2/3 cup mayonnaise or salad dressing (lite or original) 1 Tbsp sugar 1 Tbsp white vinegar 1 Tbsp mustard ½ tsp salt 2 or 3 chopped hard boiled eggs Cook hash browns in boiling water until tender 6 to 8 minutes, drain. Combine the potatoes and celery in a large bowl, set aside to cool a little. In small bowl mix the sour cream, sugar, vinegar, mayonnaise, mustard and salt, add to the warm potatoes and celery, and fold in the chopped eggs. Cover and refrigerate 24 hours. Makes about 20 servings.
Posted on: Fri, 14 Jun 2013 04:15:32 +0000