Remember this easy-to-make salad next time
you need a dish for a potluck or picnic.
No-Chop Potato Salad
1 (24-ounce) package frozen loose-pack
diced hash brown potatoes with onions and peppers
1 1/2 cups thinly sliced celery
1 (8-ounce) container light dairy sour cream chive dip
2/3 cup light mayonnaise or salad dressing
1 tablespoon granulated sugar
1 tablespoon white wine vinegar
1 tablespoon prepared mustard
1/2 teaspoon salt
3 hard-cooked eggs, coarsely chopped
Lettuce leaves (optional)
Celery leaves (optional)
Pimiento strips (original)
- 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.
Nutritional facts per serving: calories: 85, total fat: 4g, saturated fat: 1g,
cholesterol: 33mg, sodium: 159mg, carbohydrate: 9g, fiber: 1g,
protein: 2g
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
