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Hash Brown Potato Salad


  • 1 pkg. frozen hash brown potatoes with onions and peppers
  • 3 stalks celery, thinly sliced
  • 1 carton sour cream dip with chives
  • 2/3 cup mayonnaise or salad dressing
  • 2 Tbsp. vinegar
  • 2 Tbsp. mustard
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3 hard cooked eggs, coarsely chopped


In 3-4 quart saucepan, cook potatoes with onion and peppers in a large amount of boiling water, covered, 6-8 minutes or until potatoes are tender; drain well. In large bowl, combine cooked potatoes and celery, and set aside. In small bowl, combine sour cream dip, mayonnaise or salad dressing, vinegar, mustard, sugar, salt and pepper. Add mayonnaise mixture to potato mixture, and toss to lightly coat. Gently fold in eggs. Turn into 2 or 2 1/2 quart moisture and vapor-proof serving container. Cover, and chill 4-24 hours.


By Robin from Washington, IA


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June 7, 20110 found this helpful

I have a question, aren't the hash brown potatoes already cooked? And if so, wouldn't I just have to thaw them? A great recipe & convenient.

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