No-Chop Potato Salad
Recipe from
Better Homes and Gardens
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.

Servings:
Makes 20 servings.
Prep Time:
20 mins
Total Time:
4 hrs 20 mins
Ingredients
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1 24-ounce packagefrozen loose-pack diced hash brown potatoes with onions and pepperssee savings

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1-1/2 cupsthinly sliced celerysee savings

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1 8-ounce containerlight dairy sour cream chive dipsee savings

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2/3 cuplight mayonnaise or salad dressingsee savings

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1 tablespoonsugarsee savings

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1 tablespoonwhite wine vinegarsee savings

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1 tablespoonprepared mustardsee savings

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1/2 teaspoonsaltsee savings

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3hard-cooked eggs, coarsely choppedsee savings

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Lettuce leaves (optional)see savings

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Celery leaves (optional)see savings

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Pimiento strips (original)see savings

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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 information
Per serving: Calories 85, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 33 mg, Sodium 159 mg, Carbohydrate 9 g, Fiber 1 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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