QUICK POTATO SALAD

Quick Potato Salad image

A purchased hash brown mix is the base for this picnic classic.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h25m

Yield 5

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Seasoned Skillets® hash brown potatoes
4 cups hot water
2 teaspoons dried chopped onion
1 teaspoon salt
1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
1 medium celery stalk, thinly sliced (1/2 cup)
1 tablespoon chopped pimiento-stuffed olives
2 hard-cooked eggs, chopped
Seasoned salt to taste
Pepper to taste

Steps:

In 2-quart saucepan, heat potatoes, hot water, onion and salt to boiling; reduce heat. Cover and simmer 5 minutes; drain. Rinse with cold water until potatoes are cool; drain thoroughly.
In large bowl, stir together mayonnaise and mustard. Add potatoes and remaining ingredients; toss until coated. Cover and refrigerate at least 1 hour until chilled.

Nutrition Facts : Calories 300, Carbohydrate 26 g, Cholesterol 100 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg