Super-Simple Picnic Potato Salad

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  • 45 min prep time
  • 5 hr 45 min total time
  • 11 ingredients
  • 16 servings

Ingredients

1
bag (32 oz) frozen southern-style diced hash brown potatoes
1/4
cup water
2
tablespoons cider vinegar
1
tablespoon yellow mustard
1 1/2
teaspoons salt
1/4
teaspoon pepper
5
eggs
1
cup mayonnaise or salad dressing
1/2
cup chopped celery
1/3
cup chopped onion
Paprika, if desired

Directions

  1. 1 In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
  2. 2 Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
  3. 3 Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
  4. 4 Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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