Hash Brown Potato Salad

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Hash Brown Potato Salad

 

1 25-ounce package frozen hash brown potatoes with

onion and peppers

3 stalks celery, thinly sliced

1 8-ounce container sour cream dip with chives

2/3 cup mayonnaise or salad dressing

2 tablespoons vinegar

2 tablespoon prepared mustard

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon pepper

3 hard-cooked eggs, coarsely chopped

Lettuce leaves

Celery leaves

Pimiento strips

 

* In a 3- or 4-quart saucepan cook potatoes with onion

and peppers in a large amount of boiling water,

covered, 6 to 8 minutes or till potatoes are tender;

drain well. In a large bowl combine cooked potatoes

and celery. Set aside.

* In a small bowl combine sour cream dip, mayonnaise

or salad dressing, vinegar, mustard, sugar, salt, and

pepper. Add mayonnaise mixture to potato mixture;

toss lightly to coat. Gently fold in eggs. Turn into

a 2- or 2 1/2-quart moisture- and vaporproof serving

container. Cover: chill 4 to 24 hours.

* Before serving, place lettuce around the top edge of

the container; garnish with celery leaves and pimento.

Serves 12.

 

 

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