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

by 7  people


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Servings: Makes 20 servings.
Prep Time: 20 mins
Total Time: 4 hrs 20 mins

 
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Ingredients
  • 1 24-ounce package
    frozen loose-pack diced hash brown potatoes with onions and peppers
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  • 1-1/2 cups
    thinly sliced celery
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  • 1 8-ounce container
    light dairy sour cream chive dip
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  • 2/3 cup
    light mayonnaise or salad dressing
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  • 1 tablespoon
    sugar
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  • 1 tablespoon
    white wine vinegar
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  • 1 tablespoon
    prepared mustard
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  • 1/2 teaspoon
    salt
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  • hard-cooked eggs, coarsely chopped
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  •  
    Lettuce leaves (optional)
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  •  
    Celery leaves (optional)
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  •  
    Pimiento strips (original)
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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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