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Send a Meal Blog

Wednesday, July 02 2014
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   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.

nutrition information
Per Serving: cal. (kcal) 85, Fat, total (g) 4, chol. (mg) 33, sat. fat (g) 1, carb. (g) 9, fiber (g) 1, pro. (g) 2, sodium (mg) 159, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:19 am   |  Permalink   |  0 Comments  |  Email

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