Remember this easy-to-make salad next time you need a dish for a potluck or picnic.

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 granulated 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)

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.

Nutritional facts per serving (1/20 of recipe): calories: 85, total fat: 4g, saturated fat: 1g, cholesterol: 33mg, sodium: 159mg, carbohydrate: 9g, fiber: 1g, protein: 2g

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.