This is from the Recipe.com website...
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No-Chop Potato Salad
Servings:Makes 20 servings.
Prep Time: 20 mins
Total Time:4 hrs 20 mins
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)
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.
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Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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Another Great Group of *~ Beth ~*
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